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CHEESEY POTATO BAKE Recipe

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

Contributor:  
Contributor:  
Lynn Darnell Moe
Added: Sunday, August 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 - 32 oz. bag frozen hash browns
1 - 12 oz. carton Tater Topping (chive)
1 can cream of potato soup
1 can cream of celery soup
1 - 1/4 cups shredded cheddar cheese
1 - 1/2 tsp. salt
1 tsp. pepper
1 tsp. onion salt
Paprika and parsley (optional)

Directions:
Directions:
In a large bowl mix Tater Topping and soups. Rinse both cans of soup with 1/4 cup milk. Pour over 32 oz. bag of hash browns and mix thoroughly. Add salt, pepper, onion salt, and shredded cheese. Pour into a greased 9 x 13 pan and bake uncovered for 2 hours at 325. If desired, sprinkle the paprika and parsley on top during the last 10 minutes of baking time.

Number Of Servings:
Number Of Servings:
8 to 10
Personal Notes:
Personal Notes:
These are the potatoes that are served at the annual Christmas open house.

 

 

 

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