"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Potato - Hash Brown Casserole Recipe

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This recipe for Potato - Hash Brown Casserole, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Saturday, September 8, 2007


1 30-ounce (1 lb.14 oz.) package shredded hash browns, thawed
stick butter, softened
cup onion, diced
1 teaspoon salt
teaspoon pepper
1 can cream of celery soup
1 cups American cheese, shredded
1 cup sour cream

2 cups corn flakes, crushed
stick butter, melted

Mix all ingredients well. Pour into buttered casserole dish and add topping.
For topping mix cornflakes and melted butter. Put over potatoes. Cover and bake at 400 for 45 minutes. Uncover and bake 10 - 15 minutes more or until brown.




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