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Hashbrown Casserole Recipe

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This recipe for Hashbrown Casserole, by , is from Eating with the Hill's, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer Draper
Added: Tuesday, August 25, 2009


1 pkg frozen hashbrowns (southern style)
1 can cheese soup
1 can cream of mushroom soup
1 small carton of sour cream
1/2 cup shredded cheese
1/4 cup chopped onions
1/2 stick of melted butter
Season to taste (seasoned salt)

1. Preheat oven to 350.
2. Thaw hashbrowns.
3. Grease 9x13" casserole dish.
4. In a large bowl, mix all ingredients except shredded cheese.
5. Spread in casserole dish.
6. Top with shredded cheese and cover with foil.
7. Bake 45 minutes to 1 hour.

Personal Notes:
Personal Notes:
This is the best side dish for any occasion! It tastes just like twice baked potatoes, but less work. You may substitute tater tots for hashbrowns.




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