Post by Baking_Bud on Jan 14, 2003 6:27:39 GMT -6
4 cups frozen southern-style
hash-brown potatoes
1 (11-oz) can Mexicorn
1/4 cup chopped onion
2 cups water
1 can cream of celery soup
1/2 cup sour cream
2 Tbsp. cooked bacon pieces, optional
Directions: In a large saucepan combine all ingredients except bacon; mix well. Bring to a boil over medium-high heat. Reduce heat; cover and simmer 5-10 minutes or until potatoes are tender. Add sour cream. Top each serving with bacon pieces. Salt and pepper to taste.