The Wednesday Weekly Recipe:

Potato Casserole
1 large bag of shredded hash brown potatoes
1/2 stick of butter melted
1 tsp. of salt
1/2 tsp. of pepper
2 cups of sour cream (16 ounces)
2 cups of shredded cheddar cheese
1 can of cream of chicken soup
1 2 ounce jar of pimientos drained
4 green onions, chopped
1/2 cup of crushed cornflakes for the top of the casserole
Mix all of the above ingredients together and put into a greased 9 by 13 pan.
Place cornflake topping on top (can buy cornflake crumbs in a box at Wal-Mart).
Cook in the oven on 350 degrees for 45 minutes.
A great easy potato casserole!