Crunchy top ham and potato casserole

By Janis Lingenfelter of Plainview, Neb.

2 lbs. southern style hash browns - thawed

1/2 c. melted butter

1 can cream of chicken soup

2 c. ham, cubed and cooked

2 c. (16 oz.) sour cream

1 c. shredded med. cheddar cheese

salt and pepper, to taste

Topping:

corn flakes, crushed

1/4 butter

Mix hash browns, melted butter, soup, ham, sour cream, shredded cheese, salt and pepper together and place in a 9x13” pan. Mix corn flakes and butter together. Spread on top and bake at 350° for 1 hour.

Hot onion dip

By Marla Bickel of Diagonal, Iowa

12 to 16 oz. fresh or frozen chopped onion

(3) 8 oz. pkgs. cream cheese, softened

2 c. grated Parmesan cheese

1/2 c. mayonnaise

corn chips

If using frozen onion thaw and roll in paper towels to remove excess moisture. Preheat oven to 425°. Stir together onion, cream cheese, Parmesan cheese and mayonnaise until blended. Transfer to shallow 2 qt. souffle dish. Bake 15 minutes or until golden brown. Makes 6 cups.

Cake balls

By Marian Bauman of Atkinson, Neb.

1 (18.25 oz.) boxed cake mix

16 oz. can prepared frosting

almond bark coating

Bake cake according to directions on pkg. While still warm crumble the cake into a bowl with a hand mixer to a fine texture. Mix in the can of frosting to make a paste. Using 3/4 can or full can according to taste. Chill the mixture for at least 2 hours. Using a melon baller or your hands, form the mixture into 1-1/2” balls. Place them on waxed paper and freeze for at least 6 hours. Working in small batches, dip the balls into warm melted almond coating. (I used a plastic fork with the 2 middle tines broken out to dip the balls - works great.) I have tried several kinds of cake mix with different frosting and bark. I really liked the white cake with lemon frosting dipped in chocolate bark.