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)"]
["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", "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"]