"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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.

Joe and Shelby
Added: Thursday, June 26, 2008


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

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

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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