This recipe for Hash Brown Potatoes, by Amy Frank, is from The Taste of Tonawanda,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2lb. frozen hash brown potatoes 2 c. sour cream 2cans undiluted cream of mushroom soup 2c. shredded cheddar cheese 1 1/2 tsp. salt 3 c. crushed corn flakes 2 sticks of margarine
Use a 13 by 9 pan. Mix soup, salt and sour cream together.Pour over frozen potatoes. Mix shredded cheese in. Place mixture in pan. Mix crumbs and margarine together, and sprinkle over potatoes. Bake at 350 degrees for 45 mimutes.
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