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Creamy Potato Casserole Recipe

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This recipe for Creamy Potato Casserole, by , is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sr. Pat Heffernan
Added: Tuesday, October 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. (30 0unces) frozen shredded hash brown potatoes, thawed
2 cups (16 oz.) sour cream
2 cups (8 0z.) shredded sharp cheddar cheese
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
1/2 cup chopped onion
1/4 cup melted butter
2 tbsp. chopped fresh parsley
1/2 tsp. pepper
1/4 tsp. salt

Directions:
Directions:
Combine all ingredients in a 2 qt. baking dish.
Bake uncovered at 350 for one hour.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This recipe was given to me by a friend, Rosemary Esseff, who is a wonderful cook and it is DELICIOUS.

 

 

 

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