This recipe for Potato Casserole, by Pat Hyland, is from Helen and Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lb. frozen hash browns 1/4 c. margarine (melted) 1 tsp. salt 1/2 tsp. pepper 1/4 c. chopped onion 1 can cream of chicken soup 1 pint sour cream 2 c. sharp shredded cheddar cheese TOPPING 1/4 c. margarine (melted) 2 c. corn flakes (crushed)
Mix together; hash browns, margarine, salt, pepper, onion, chicken soup, sour cream & cheese. Place in greased casserole. Mix topping ingredients together & sprinkle over casserole. Bake at 350º for 40 minutes or until bubbling.
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