"The belly rules the mind."--Spanish Proverb

Potato Casserole Recipe

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Potato Casserole image
Ashley, Will, Natalie, Melissa, Marc, Eli, Jacob & Savannah.

 

This recipe for Potato 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:  
Marc, Melissa, Jacob, Savannah, Natalie, Eli,Nora, Will, Ashley & Hunter Sullivan
Added: Saturday, January 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 package Country Style Ore-Ida Hashbrowns
1 can Cream of Chicken soup
8 oz sour cream
8 oz Shredded Sharp Cheddar Cheese
1.5 sticks butter or margarine
1 roll Ritz crackers
Salt
Pepper

Directions:
Directions:
Thaw hashbrowns in refrigerator overnight (or defrost in microwave).
Melt butter in oven or microwave.
Use 1/2 of butter to mix with hashbrowns, sour cream, soup, and cheddar cheese. Salt and pepper to taste. Place in 13 X 9 casserole dish.

Mix remaining butter with crushed crackers and top hashbrown mixture.

Bake for 40 to 45 minutes at 350.

Number Of Servings:
Number Of Servings:
Unknown
Preparation Time:
Preparation Time:
Unknown

 

 

 

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