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Hashbrown Casserole Recipe

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

Contributor:  
Contributor:  
Terry and Carolyn Willems
Added: Friday, July 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups cheddar cheese, shredded
1 cup sour cream
1/2 cup onion, finely chopped
1/4 cup butter or margarine, melted
1/4 tsp salt
1/4 tsp pepper
1 can cream of chicken soup (or cream of mushroom)
1 pkg (32oz) frozen hash brown potatoes, thawed
1 cup crushed corn flakes
1 Tbsp butter or margarine, melted

Directions:
Directions:
In large bowl, combine cheese, soup, sour cream, onion, margarine, salt and pepper. Mix well. Fold in thawed hash brown potatoes. Turn the potato-cheese mixture into greased baking dish. Toss together the cornflakes and 1 Tbsp melted butter or margarine and sprinkle over potato mixture. Bake at 350 for 1 hour or until casserole is golden and potatoes are tender.

 

 

 

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