This recipe for Creamy Hash Brown Bake, by Amy Clark, is from The Duke Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can cream of mushroom soup 1 can cheddar cheese soup 1 c sour cream 1/2 c butter, softened 1/4 tsp onion powder 1/2 tsp salt 1 pkg frozen hash browns 3/4 c crushed potato chips
In a large bowl, combine the soups, sour cream, butter, onion powder and salt. Add potatoes, mix well. Pour into a greased 13-in x 9-in baking dish. Sprinkle with potato chips. Bake, uncovered, at 350º for 55-60 minutes or until potatoes are tender.
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