"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Erica's Hashbrown Potato Casserole Recipe

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This recipe for Erica's Hashbrown Potato Casserole, by , is from The Gabbert Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Erica Beck
Added: Monday, September 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 package (30-40 oz.) shredded frozen hashbrowns
2 cans cream of chicken soup
1/2 cup milk
2 cups sour cream
2 cups shredded cheddar cheese
1/3 cup finely diced onion
Salt and pepper to taste
2 c. Corn Flakes cereal

Directions:
Directions:
Preheat oven to 350. Grease 13x9 in. glass casserole dish and set aside. Combine all ingredients, except corn flakes, into large mixing bowl. Mix thoroughly. Place mixture into greased pan and sprinkle top with corn flakes.Bake uncovered for 50 minutes.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
For a large party, I double all ingredients and place in greased foil turkey roasting pan. The only variance is to cook for about 75-80 minutes.

 

 

 

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