This recipe for Hashbrown Casserole, by Linda Delger, is from The Hanner Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lb Hashbrowns, thawed 1 tsp Salt 1 tsp Black Pepper 1 can Cream of Chicken soup 1 cup Milk 1 cup Sour Cream 2 C Shredded Cheddar Cheese Crushed corn flakes
Mix together in 9x13 pan all ingredients. TOPPING: 2 cups of Corn Flakes crushed and 1/2 cup maragrine. Put these 2 together and microwave till butter is melted and mix with corn flakes. Put over top of hashbrown mixture. Bake in 350 º oven for 45 minutes to 1 hour.
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