"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Hash Brown Cheese Casserole Recipe

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This recipe for Hash Brown Cheese Casserole, by , is from The Binning and Tovrea Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Audra Akers Butler
Added: Sunday, November 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 packages (12 oz) frozen hash brown potatoes
2 cups sour cream
1 can cream of chicken soup
1 stick melted butter
1 t salt
1 T minced onion
2 cups shredded cheddar cheese
2 cups coarsely crushed corn flakes mixed with cup melted butter

Directions:
Directions:
Place potatoes in colander. Let stand until completely thawed, and excess moisture has drained off. Combine sour cream , soup, and butter and mix well. Add salt onion and cheese. Blend in potatoes. Place mixture in shallow 2 qt casserole. Sprinkle buttered cornflakes crumbs on top. Bake uncovered in 350 degree oven for 50 minutes or until brown and bubbly. Assemble only 2 hours before you bake. Makes a generous 8 servings.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
N/A
Personal Notes:
Personal Notes:
My girlfriend calls these my church potatoes and requests them by this name. One night we were brain storming for dinner ideas together and she said, Oh you have to make your funeral potatoes! I could just die eating those things. We now call them my dead mans casserole.

 

 

 

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