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Hash Brown Potato Casserole Recipe

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This recipe for Hash Brown Potato Casserole, by , is from Kelly Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Kelly Kirk
Added: Monday, May 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
26 to 32 oz. bag of frozen or fresh already shredded Hash Brown Potatoes
12 oz. grated American or cheddar cheese
12 oz. sour cream
1 can cream of chicken soup, undiluted
1 medium onion, chopped
1/2 bell pepper
1 tsp. salt
a few drops of Tabasco (optional)
3 cups Corn Flakes (slightly crushed)
1 stick melted butter

Directions:
Directions:
Place thawed potatoes in 9 X 13 greased baking dish. Mix together next 7 ingredients (through the Tabasco) and spread over potatoes. Top with corn flakes and drizzle butter all over. Bake uncovered at 350 about 45 minutes to an hour. (should be bubbly and look browned and crispy on top).

Personal Notes:
Personal Notes:
To save on calories, I use all low fat or fat free ingredients.

 

 

 

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