"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
This recipe for Potato Hashbrown Casserole, by Mary Clark, is from The ASC Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lbs frozen hash browns 1/2 c melted margarine 2 T onion (minced) 1 c cheese (shredded) 1/2 tsp pepper 8 oz sour cream (or plain yogurt) 1 can cream of mushroom soup
Combine all ingredients together. Pour into a 9 x 13 pan that has been sprayed or greased. Bake 350 for 35 - 40 min. OR Mix in crockpot on Low for 3 hours. Mismatch lid (allow air inside), so potatoes don't get soggy. OK to start on high for 1 hour than turn to low.
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