Just in case anyone needed any inspiration for dinner tonight!
This is a WONDERFUL recipe!
Ruth Morrison’s Sour Cream Potatoes
From Liz Schneider
1 package frozen country hashbrowns
1/2 C butter or margarine
1 C grated cheddar cheese
1 can real bacon bits
3-4 chopped green onions
1 pint sour cream
salt and pepper to taste
Mix all ingredients together and spread into a 9×13″ pan. Pop it into a 350* oven, uncovered, for about 60 minutes. OR you can also put it into a crock pot on high for about 3 hours. If you double this recipe, you’ll have enough for about 20 people! This is Robin’s favorite recipe to serve with ham.