"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
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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