"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 Creamy Hash Brown Casserole, by Terri (Sirmon) Loyd, is from The Sirmon Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 32 oz. pkg. frozen hash browns (thawed) 1 lb. Velveeta cheese (cut into small cubes) 1 can cream of chicken soup 1 16 oz. tub sour cream 3/4 cup margarine (melted) 3 Tbsp. chopped onion 1/4 tsp. paprika 2 cups cornflakes (crushed)
In large bowl, combine hash browns, cheese, soup, sour cream, 1/2 cup of the margarine, and onion. Spread into greased 13 X 9 inch baking dish. Sprinkle with paprika. Combine cornflakes and remaining 1/4 cup of margarine; sprinkle on top. Bake uncovered at 350º for 50-60 minutes or until heated through.
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