"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

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.

Contributor:  
Contributor:  
Rob
Added: Saturday, September 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
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

Topping:
2 cups corn flakes, crushed
stick butter, melted

Directions:
Directions:
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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