"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Hashbrown Cheesy Potatoes Recipe

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This recipe for Hashbrown Cheesy Potatoes, by , is from Our Fundraising Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Yvonne Schafer
Added: Wednesday, October 17, 2007


1 - 2 lb bag hashbrowns Southern Style
9x13 pan
1 can cream of mushroom soup (cream of chicken is ok too)
can milk (soup can)
1 cup sour cream (light is ok)
1 onion chopped (optional)
8 oz shredded cheddar cheese
1 stick of butter (I don't use it - it's too greasy)
add garlic to taste

Mix together soup, milk, and sour cream. Pour over potatoes and onions. Stir in of the cheese. Sprinkle remaining cheese on top. Bake at 400 degrees for 40 to 45 minutes.

Number Of Servings:12
5 minutes or so




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