Potato Casserole
Ingredients:
Baked skillet of cornbread (your favorite recipe)
1 large package hash brown potatoes
1 can cream of mushroom soup
Black Pepper
1 (8 ounce) carton French onion sour cream dip
½ teaspoon hot relish
1 large green pepper
1 large onion
2 cups cheese
dash of oregano
dash of garlic salt
dash of ginger
½ cup celery, chopped
¼ cup Hellmann’s mayonnaise
½ teaspoon, dry mustard
Directions:
Preheat your oven to 350*. Mix all ingredients. Crumble cornbread and put half in the bottom of a well-buttered casserole. Put remaining ingredients over cornbread, then cover with remaining cornbread. Bake at 350* for 1 hour. Sprinkle cheese lightly over a dish that is to be baked, or mix with crumbs. Too thick a layer of cheese alone may turn into a rubbery crust.