2lbs frozen hashbrowns, thawed
1/2c melted butter
1t salt
2T flaked onions
1 can cream of celery soup
1pt sour cream
2c cheddar cheese
2c corn flakes, crushed
Mix all ingredients together except for corn flakes and 1/4c butter. Put mixture into buttered 9x13 pan. Add corn flakes to top and dot with remaining butter. Bake at 350 degrees for 1 hour.
*can be frozen ahead of time without corn flakes
Italian Meat Pie
1C yellow corn meal
4 1/2C water, divided
1 1/2t salt, divided
1t vegetable oil
1/2 onion, finely chopped
3/4lb ground beef
3T tomato paste
1/2t pepper
1/2C parmesan cheese
1T margarine
Whisk together cornmeal, 4 1/4C water, and 1t salt. Bring to boil over high heat. Reduce heat to low and cook until mixture is thick (like oatmeal) approx 20 min.
Heat oil over medium heat. Add onion and cook 5 minutes until softened. Add ground beef and cook until browned. Stir in tomato paste, 1/4C water, 1/2t salt, and pepper. Increase heat to med-high and cook 15 minutes until most of the liquid is absorbed. Set aside to cool slightly.
Remove cornmeal mixture from heat; stir in cheese and margarine. Pour half into greased pie plate and push up sides of pie plate. Spoon meat mixture over cornmeal. Pour remaining cornmeal over meat.
Bake at 350 degrees for 25 minutes or until top is firm and lightly set. Cool 15 minutes before cutting into wedges.
