Women of Epiphany --- Cheesy Potato Casserole & Ramen Noodle Cabbage Salad
![Picture](/uploads/2/3/4/2/2342820/5361302.jpg?600x102)
Libby and her family worshipped at the Church of the Epiphany for two decades before moving to a different area. Friends from Epiphany’s women’s group share two tasty shortcut recipes - Cheesy Potato Casserole and Ramen Noodle Cabbage Salad.
Ingredients for Cheesy Potato Casserole:
© 1 30-ounce package hash brown potatoes, thawed
© 1/2 cup onion, chopped
© 1 can cream of chicken soup, undiluted
© 1 16-ounce container of sour cream, low or full-fat
© 2 cups grated sharp cheddar cheese
© 2 cups corn flakes, crushed
© 1/4 cup butter, melted
© 1 teaspoon salt
Directions:
Mix all ingredients except hash browns, then stir in hash browns. Place in greased 13x9 casserole. Top with butter and cornflakes mixed together. Bake at 350° for 45 minutes until bubbly at the edges.
Ramen Noodle Cabbage Salad
![Picture](/uploads/2/3/4/2/2342820/9412417.gif)
Ingredients for Ramen Noodle Cabbage Salad:
Salad: Dressing:
2 packages oriental ramen noodles 1 cup salad oil
1 head cabbage, shredded 1/3 cup vinegar
8 green onions, sliced 2 teaspoons salt
1 bell pepper, diced 1 teaspoon pepper
2 carrots, shredded 1+ tablespoon sugar
1/2 cup almonds, slivered ramen seasoning packet
1/2 cup sunflower seeds, shelled
salt & pepper to taste
Directions:
Break up uncooked noodles and toss with remaining ingredients.
Mix dressing ingredients well. Pour dressing over salad just before serving.