"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

Potato Casserole Recipe

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

Contributor:  
Contributor:  
Joe and Shelby
Added: Thursday, June 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1-2 lbs frozen hash browns

Main ingredients:
1/2 c butter, melted
1 can cream of chicken soup
1 can cream of celery soup
1 - 12 oz container of sour cream
1/2 c chopped onion
Salt and Pepper

Topping:
1/2 c margarine, melted
2 c corn flakes
10 oz shredded American cheese

Directions:
Directions:
Place hashbrowns in 9 X 13 baking dish. Set aside.

Mix together the main ingredients and set aside.
Combine the topping ingredients.

Pour topping over potatoes. Sprinkle with topping.

Bake at 350 for 45 minutes.

 

 

 

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