"The belly rules the mind."--Spanish Proverb

Hashbrown Potato Casserole Recipe

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This recipe for Hashbrown Potato Casserole, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cody Eads
Added: Saturday, January 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
32 oz. of Shredded Potatoes (Simply Potatoes Plain)
1/2 c. melted butter
1 can of cream of chicken soup
12 oz. of grated American cheese
8 oz. of sour cream
1/2 tsp. of salt
1/2 small onion chopped
2 c. of crushed corn flakes
1/2 c. melted butter

Directions:
Directions:
Place potatoes in 9X13 pan, mix together the next six ingredients. Pour mixture over potatoes and top with crushed corn flakes. Drizzle the melted butter over the top and bake in 350 oven for 45 min to 1 hour till golden brown and potatoes are tender.

Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Great for potluck dinners and holidays.

 

 

 

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