"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Hash Brown Casserole Recipe

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This recipe for Hash Brown Casserole, by , is from The Rajter/Stutzman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie Alton
Added: Monday, November 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup chopped onion
1/2 teaspoon paprika
1/2 teaspoon freshly ground pepper
1 (32 oz) package frozen Southern style hash brown potatoes, diced
2 tbs butter- melted and divided
1 (10 3/4 oz) can condensed reduced-fat, reduced sodium cream of chicken soup- undiluted
8 oz light processed cheese- like velveeta
1 (8 oz) carton of light sour cream
2 cups cornflakes, coarsely crushed
cooking spray

Directions:
Directions:
1. Combine first 4 ingredients and 1 tbs butter in large bowl-mix well.
2. Combine soup and cheese bowl- microwave on high 6 minutes or until cheese melts, stirring every 2 minutes.
3. Stir in sour cream.
4. Pour cheese mixture over potato mixture and stir well.
5. Spread mixture evenly in a 13 x 9 in baking dish coated with cooking spray.
6. Combine cornflakes and remaining butter :sprinkle evenly over top of potato mixture.
7. Bake at 350 for 1 hour.

Number Of Servings:
Number Of Servings:
12-1/2 cup servings
Preparation Time:
Preparation Time:
20 min to mix; 1 hour to bake

 

 

 

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