"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Hash Brown Casserole Recipe

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This recipe for Hash Brown Casserole, by , is from A Collection Of Favorite Recipes & Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vi Shiffer (Katherine Roland's Grandmother)
Added: Tuesday, January 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
24 ounce package of frozen hash browns
1 can cream of chicken soup
1 large container of sour cream
1 stick of margarine (separated)
1 teaspoon salt, optional
1 tablespoon minced onion
2 cups shredded sharp cheddar cheese
1 cup cornflake crumbs or 1 cup Pepperidge Farm cornbread stuffing mix

Directions:
Directions:
Thaw hash browns and drain. Place in bottom of greased 9 X 13 inch baking dish. Mix soup, sour cream, salt, onion and stick of margarine. Mix well. Add cheese. Pour over hash browns. Cover with cornflake crumbs or dressing. Drizzle stick of margarine on top.

Bake at 350 degrees for 45-50 minutes.

Number Of Servings:
Number Of Servings:
14
Preparation Time:
Preparation Time:
one hour

 

 

 

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