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Cheesy Potatoe Casserole Recipe

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This recipe for Cheesy Potatoe Casserole, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginnette Clark - Libbey Glass
Added: Thursday, July 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (2 pound) package hash brown potatoes
1 small onion, finely chopped
2 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup melted margarine

Directions:
Directions:
Preheat oven to 350
In a large bowl mix together the frozen hash browns, onion, cheddar cheese, sour cream and salt. In a small bowl, stir the chicken and mushroom soups together. Pour the soups over the hash brown mixture and stir together. Transfer to a 9x13 inch baking dish.
Bake in a preheated 350 oven for 45 minutes. Bake for an additional 15 minutes if you'd like the casserole more browned.

 

 

 

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