This recipe for Hash Brown Casserole, by Nancy Brenneman, is from Food from Our Family,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lb. bag frozen hash brown potatoes (thaw for 30 min) 1 3/4 c onion, chopped 1 c cream mushroom soup 1 lb. carton sour cream 1 stick margarine, melted 8 oz sharp cheddar cheese, grated salt and pepper to taste 1 c crushed cornflakes or potato chips
Mix all ingredients. Spread into 9x13 pan. Pat 1 c crushed cornflakes or potato chips over top. Bake at 375 for 1 hour.
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