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HASH BROWN CASSEROLE Recipe

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This recipe for HASH BROWN CASSEROLE, by , is from OUR FAMILY RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Johnny Greene
Added: Thursday, October 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
30 oz. shredded hash brown potatoes. (see below)
1 chopped onion
1 can cream of chicken soup
12 oz. sour cream
2 cups mild or sharp shredded cheddar cheese
2 sticks margarine
1 c. crushed corn flakes

Directions:
Directions:
Preheat oven to 375 degrees. Grease a 9 x 12 x 2 inch pan.

Melt 1 stick margarine over med. heat in large pot. Stir in cheese, sour cream,and chicken soup until smooth. Add potatoes and onion and stir until blended. Pour into prepared pan. In the same pot add the remaining stick of margarine and melt over med. heat. Stir in the crushed cornflakes until coated. Spread over casserole in pan.
Bake at 375 45 minutes

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I use ORE-IDA country style frozen hash browns.
You can substitute the crunchy onion rings or Panko bread crumbs for the corn flakes or leave them off entirely.
This can be made to the point of adding the topping, then frozen and baked later.

 

 

 

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