"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cheddar Potato Casserole Recipe

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This recipe for Cheddar Potato Casserole, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jody Peach
Added: Saturday, August 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. skim milk
1/4 c. (4 tbsp) butter or margarine, melted (may reduce if desired)
1 tsp. dried onion flakes
1/2 tsp. salt
1/2 tsp. ground black pepper
1 pkg. (24 oz) frozen hash brown potatoes, thawed
3/4 c. (3 oz) shredded cheddar cheese

Directions:
Directions:
Preheat oven to 350. In a small bowl, combine milk, butter, onion flakes, salt & pepper. Add potatoes & cheese; mix well. Spread in greased 9x13 baking dish. Bake 1 hour or until bubbly and golden brown.

 

 

 

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