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Hash Brown Casserole Recipe

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This recipe for Hash Brown Casserole, by , is from The LSPC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Homeier
Added: Sunday, May 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. frozen, cubed hash browns, thawed
3/4 cup margarine, melted, divided use
1 pint sour cream
2 cups shredded cheddar cheese
1/2 cup diced onion
1 can cream of chicken soup
2 cups crushed, Post Toasties cereal flakes

Directions:
Directions:
In a large bowl, mix 1/2 cup melted margarine with the potatoes. Add onion, soup, sour cream, and grated cheese. Salt and pepper to taste. Mix well and pour into a 9x13 casserole dish that has been sprayed with Pam. Toss corn flakes with the remaining margarine and spread over the top of the potatoes. Bake for 45 to 50 minutes at 350, or until heated through. This lasts several days in the refrigerator and may be made the day before you bake it.

Number Of Servings:
Number Of Servings:
8 - 12

 

 

 

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