Potato Casserole

• 2 lb. bag hash browns
• 1 (8 oz.) sour cream
• 1 can chicken soup
• 1/2 c. chopped onions
• 10 oz. grated cheese
• 1/4 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 1/2 tsp. salt
• 1/4 tsp. ground nutmeg
• 2 slices white bread, toasted
• melted butter and toasted bread crumbs (optional)

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, 1/2-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.

hash browns, sour cream, chicken soup, onions, grated cheese, oleo, salt, corn flakes, potatoes, flour, egg, salt, ground nutmeg, white bread, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=85653 (may not work)