This recipe for Hash Brown Casserole, by Judy Bennett, is from The Hanus Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lbs. frozen cubed hash browns 1/4 c. melted butter or margarine salt and pepper to taste 1/2 c. chopped onion 1 can cream of chicken soup 1 pint sour cream 1 c. shredded cheddar cheese for mix 1 c. shredded cheddar cheese for end
Grease rectangular glass dish. Combine everything and add frozen potatoes last.
Bake at 350º for 1 hour.
Remove from oven and top with another cup of cheese and bake for 15 minutes.
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