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Hash Brown Casserole Recipe

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

Contributor:  
Contributor:  
Dave & Jill McCulley
Added: Saturday, June 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 2lb. bag frozen hash browns (thawed)
1 16 oz. container sour cream
1 can cream of celery soup (undiluted)
1 cup of sharp cheddar cheese
1 tsp. salt
1 tsp. pepper
1 stick butter (melted)
Ritz or Townhouse cracker crumbs

Directions:
Directions:
Combine first seven ingredients.Spoon into a lightly greased
casserole dish. Sprinkle cracker crumbs on top.Bake at 350
for approx. 45 min.
Optional: Extra cheese on top with cracker crumbs.
Also optional: Onions, but not if you're a Blalock!

Number Of Servings:
Number Of Servings:
Depends on how hungry you are.
Preparation Time:
Preparation Time:
10 min.
Personal Notes:
Personal Notes:
Mom says this recipe came from the Philadelphia cookbook, so I don't know who to give the credit to. It has been used in our family long enough now, I think we can claim it!

 

 

 

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