"We should look for someone to eat and drink with before looking for something to eat and drink..."--Epicurus

Hashbrown Casserole Recipe

  Tried it? Rate this Recipe:
 

 

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

Contributor:  
Contributor:  
Ann Maurer
Added: Monday, August 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. frozen hashbrowns (Southern style, not shredded)
3/4 stick butter, melted (may use 1/2 stick)
1/2 cup chopped onions
8 oz. shredded Cheddar (may increase to 16 oz.)
dash garlic salt
1 can cream of chicken soup
1 tsp. salt
1 pint sour cream (may reduce to 1 cup)

Directions:
Directions:
Mix all together and put in 9 X 13 pan. Bake uncovered for one hour at 350. You may want to saute onions in butter first.

Personal Notes:
Personal Notes:
Ruth has tried this in the crockpot. Cook on low for at least 4 hours. Cook for 5 hours if mixture was refrigerated first.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

216W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!