"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Hash Brown Casserole Recipe

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

Gina Lanier
Added: Thursday, December 6, 2007


2 lb bag of frozen hash brown potatoes
8 ox shredded cheddar cheese
1 can cream of mushroom soup
1 stick butter or margarine, melted
- 1 cup of onions, taste preference
1 tsp salt
tsp pepper

Casserole topping ingredients mix easier at room temperature

2 cups of crushed corn flakes (not frosted)
stick butter or margarine
1 pt sour cream

Pre-heat oven to 300. Mix casserole ingredients and put into lightly greased 9 x 13
casserole dish. Mix topping ingredients and sprinkle over potato mixture. Bake at 300 for 1 hour and 30 minutes.




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