"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich


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This recipe for HASHBROWN CASSEROLE, by , is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, April 21, 2009


1 Pkg. Shredded Hashbrowns (thawed)
1/2 Cup Melted Butter
1/2 Tsp. Salt
1/2 Tsp. Pepper
2 Tbsp Minced Onions
1 Cup Sour Cream
2 Cups Grated Cheddar Cheese
1 Can Cream of Chicken Soup

2 Cups Crushed Cornflakes
1/3 Cup Butter (melted)

Put hashbrowns into a large bowl and add the next 7 ingredients. Prepare topping. (Mix crushed Corn Flakes with butter.) Sprinkle topping over potato mixture and bake in a 350 oven for 45 minutes. Good make ahead recipe. Keep in refrigerator until ready to cook.
Great for brunches.




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