"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

Hashbrown Potato Casserole Recipe

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

Contributor:  
Contributor:  
Honey Flaherty Updike
Added: Thursday, August 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs frozen hashbrown potatoes thawed.
1/2 cup onion chopped.
1 8 oz sour cream.
1 can cream of chicken soup.
2 cups shredded cheddar cheese.
1 cup margarine, melted and divided in half.
2 cups crushed cornflakes.

Directions:
Directions:
Mix all ingredients except 1/2 cup margarine and corn flakes. Spread into greased 9 x 13 inch pan. Top with corn flakes and 1/2 cup butter. Bake at 350 for 1 hour.

 

 

 

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