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Hashbrown Casserole Recipe

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This recipe for Hashbrown Casserole, by , is from The O'Connell Family Recipes & Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ricki Wilkey
Added: Thursday, March 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Package Frozen Ore-Ida Southern-Style Hash Browns
Celery Salt
1/2 Onion (Optional)
1 Green Pepper, Chopped (Optional)
1 Can Condensed Cream of Chicken Soup
1 Small Container Sour Cream
1 Large Package Cheddar Cheese
Bread Crumbs (top of casserole)
Parmesean Cheese (top of casserole)
Diced Ham (to make it a main dish instead of a side dish)

Directions:
Directions:
Mix together all ingredients, season to taste with celery salt and turn mixture into a lightly greased casserole dish, patting it down firmly (I use butter to grease the pan -- it keeps it from sticking and adds to the flavor). Sprinkle generously with bread crumbs and lightly sprinkle with parmesean cheese. Bake at 350 degrees for 45 minutes to an hour depending upon the depth of your casserole dish -- it should be bubbly on the sides and nicely browned on top. If you want to make a meal out of it add 2-3 cups of diced ham.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This casserole is very versatile! It is perfect to serve for breakfast the day after a holiday. You can make it a day ahead and/or freeze it a couple of days prior. Pop it in the oven in the morning and you have a great home-made breakfast. Just put some biscuits in the oven and you are all set! Works great as a side-dish and add the ham for a hearty meal. This is one of Dad's new "favorites"--he even has seconds which is unheard of for him!

 

 

 

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