"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Hashbrown Casserole Recipe

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

Contributor:  
Contributor:  
Sharon Busby
Added: Tuesday, August 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. frozen hashbrown potatoes
8 oz. grated cheddar cheese
1 - 16 oz. sour cream
2 cans cream of chicken soup
1 stick butter
1/2 c. onion, chopped



Topping:
1 stick butter
crushed cornflakes (I use one tube of crushed Ritz crackers)

Directions:
Directions:
Saute onions in butter, mix soup, sour cream and cheese together. Add mixture to potatoes and mix well. Place in large baking dish and sprinkle topping on mixture.
Cook approximately 45 minutes @ 350 until golden brown.

 

 

 

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