"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Clay's Hashbrown Casserole Recipe

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

Contributor:  
Contributor:  
John/Mary Jo Suelter
Added: Wednesday, October 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lb pkg cubed hashbrowns
16 oz sour cream
1 envelope Lipton onion soup mix
1 can cream mushroom soup
2+ c grated sharp cheddar cheese
4 oz blue cheese crumbles
6 tbs butter/margarine
3/4 c cornflake/bread crumbs

Directions:
Directions:
Put hashbrowns frozen in very large mixing bowl, drizzle 3 tbs melted butter over the top of potatoes. Break apart with spoon and put cheese over the potatoes. Mix sour cream, onion soup, mushroom soup all together and mix with potatoes cheese mixture until everything is well coated. Pour into a greased 9 X 13" baking dish. Sprinkle crushed corn flakes over top and drizzle with the remaining melted butter. Bake 350 covered for 45 min, uncover and bake another 15 min or until brown & bubbling.

Number Of Servings:
Number Of Servings:
6-8+
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
This is in memory of our wonderful friend, Clay.

 

 

 

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