Potato Casserole

Ingredients

• 2 lb bag hash browns
• 1 8 oz sour cream
• 1 can chicken soup
• 12 c chopped onions
• 10 oz grated cheese
• 14 c oleo or butter
• salt and pepper
• 2 c crushed corn flakes
• 5 to 6 medium potatoes
• 5 Tbsp all-purpose flour
• 1 egg beaten
• 1 12 tsp salt
• 14 tsp ground nutmeg
• 2 slices white bread toasted
• melted butter and toasted bread crumbs optional

Directions

1. Cook potatoes in salted water just until tender drain Refrigerate for 2 hours or overnight Peel and grate potatoes In a bowl combine the flour egg salt and nutmeg Add potatoes and mix until a stiff batter is formed adding additional flour if necessary Slice toasted bread into 24 squares 12-inch each shape 2 tablespoons of the potato mixture around 2 bread squares forming 2-inch balls In a large kettle bring salted water to a boil add the dumplings Return to a boil reduce heat Cover and simmer for 15 to 20 minutes or until
2. dumplings are no longer sticky in the center Remove with a slotted spoon to a serving bowl If desired drizzle with butter and sprinkle with crumbs Yields 6 to 8 servings