I bought the 75th Anniversary SueBee Honey Collector's Edition Cook Book from Watson Farms, a few farmer's markets ago, and today I finally made a casserole based on a recipe they give for Sour Cream-Potato Casserole.  If you want to see what the recipe originally looked like, Watsons still have copies of this nice wire-bound book; to learn what I did, read on.

I mixed together:
2 pounds of thawed hash browns
1 pint of sour cream
1 chopped medium onion
1 can, cream of mushroom soup
a 6-ounce piece of sharp cheddar cheese, shredded
1/2 stick of melted butter
1/4 cup honey
1 tablespoon black pepper

All of that went into a casserole dish.  For the topping, I used some home made raisin bread cubes that were taking up space in the freezer, probably about 2 cups of cubes, and tossed 1 cup of melted butter into them.  This mixture was spread atop the potato mixture, and the whole thing was baked for 45 minutes at 350.  The result was a creamy, sweet-sour casserole that I garnished with smoked paprika.  I'll portion and freeze this to be used as breakfast on market Saturdays, rather than running up to Casey's for a donut and their potato cheese thingies.