"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
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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