"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Hashbrown Casserole Recipe

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This recipe for Hashbrown Casserole, by , is from HSC Families Cooking for a Cause, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Peterson (Admin)
Added: Monday, September 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. thawed Hashbrowns (shredded or chunks)
1 c. Onion (chopped)
1 can Cream of Chicken Soup
1 pt. Sour Cream
1 stick Margarine or butter (melted)
1 c. Shredded Cheese
Salt to taste

Directions:
Directions:
Mix soup, sour cream, and salt in large bowl. Add onions and hashbrowns, mix well. Spread in a 9x13 baking dish, bake @ 350 for 45 minutes until brow and bubbly.

Optional topping
Crush 1 c. of corn flakes mix with 1/4 c. melted margarine. Sprinkle on top

 

 

 

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