Hashbrown Potato Casserole is well accepted at 'pot lucks'. It can be made the night before and refrigerated. This recipe calls for it to be baked in the oven, but I have cooked it in the microwave, adjusting the time to 20 to 30 minutes, testing to see that the potatoes are tender when stuck with a fork. You may take it to your destination not cooked, but refrigerated, and then cook it in a microwave if one is available. If not, cook it, wrap in alumnium foil and then in several layers of newspaper to keep it reasonably warm.

Hash Brown Potato Casserole

Ingredients:

32 oz. bag of (cubed) hash browns (thaw for 1/2 hour)
1 stick butter melted
2 T. minced onions
1 t. salt
1/2 t. pepper
1 can cream of chicken soup
1 pint of sour cream
1/2 lb. grated cheddar cheese

Instructions:

Mix all ingredients together in large bowl. Pour into 9X14 pan. Sprinkle with
parsley & paprika. Then top with 1 1/2 cups of crushed corn flakes. Bake for 1hour at 350.

Variations:

* Use Mrs. Dash instead of salt & pepper
* I've used the different creamed soups along with the cream of chicken
(broccoli, mushroom, celery, etc.) when baking a double batch
* Bacon bits can be sprinkled on with the parsley & paprika
* Different cheeses can be used too...I've tried nacho cheese for a spicier
taste, or pizza cheeses for a stringier cheese
* Rice Krispies can be used in the place of corn flakes

I also like a layered vegetable salad, and you don't really need a recipe for this. Use vegetables you like such as: chopped green peppers, celery, red onion, , grated carrots, broccoli, cauliflower. etc. The origional recipe I had called for 1 cup of each of these, but this makes a small recipe.

Directions for Layered Vegetable Salad

Select a pretty glass bowl, as large as you want your salad to be--preferably one with straight sides. Put in bottom from 1/2 to l head of lettuce. Then layer the other vegetalbes, so that the colors are separated, and show up as being layered from the outside of the bowl. Put 1 package of frozen green peas over this. Chop 4 hard boiled eggs over this (more if you are making a large salad). Cook 1/2 pound bacon until it is crisp, and crumble over the egg layer. Here is the critical part. You must choose about 2 cups mayonnaise. I need lowfat, butI prefer to use the real stuff when I prepare it for someone else to eat--it tastes so much better. Smoothe the mayonnaise over entire top, sealing to edges as if you would meringue on a pie. Cover the top with a generous amount of grated Cheddar cheese. Cover with plastic wrap, and refrigerate overnight. Refrigerate to take to site. It is your choice as to whether you toss it just before serving, or to use tongs to lift it out. You might have a bottle of some other dressing for those who don't like mayonnaise on their salad.