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Hashbrown Casserole Recipe

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This recipe for Hashbrown Casserole, by , is from A Taste of the Past, Present & Future, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melinda Goodman
Added: Wednesday, October 22, 2008


32 oz bag of shredded hashbrowns
2 cans cream of chicken soup
2 cups sour cream
1 cup cheese
1/2 cup butter

2 cups corn flakes
2 tbsp butter

In a larg bowl mix all casserole ingredients and pour into a baking pan.

In a separate bowl, melt remaining butter and add cornflakes. Top hasbrown mixture with cornflake mixture and bake at 350 for 30 minutes

* You can also add crumbled bacon to the topping for additional flavor.




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