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HASHBROWN POTATO CASSEROLE Recipe

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This recipe for HASHBROWN POTATO CASSEROLE, by , is from The Bowers Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cecelia Bowers
Added: Wednesday, August 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 2 pound bag of frozen hashbrown potatoes
2 cups grated sharp cheddar cheese
1 pint sour cream
1 can cream of mushroom soup
1 stick of butter
1 small bunch of green onions with tops (chopped)
Ritz crackers

Directions:
Directions:
Defrost potatoes and pour into a long baking dish. Combine soup, sour cream, cheese, butter and onions in a sauce pan and heat until cheese has melted, mix well and pour into potatoes. Stir, add salt and pepper to taste. Top with crushed Ritz crackers and drizzle melted butter over crackers. Bake at 250 for 45 minutes.

 

 

 

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