"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
This recipe for Hash Brown Cheese Casserole, by Kelsey Martin, is from The Baker Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
24 oz. frozen hash brown potatoes 2 c. sour cream 1 can cream of chicken 1 stick melted margarine 1 tsp. salt 1 tbsp. dried minced onion 2 c. shredded cheddar cheese 2 c. crushed cornflakes 1/4 c. melted margarine
Thaw potatoes and drain well. Combine sour cream, soup, and stick of melted margarine. Mix well and add salt, onion, and cheese. Blend in potatoes and stir well. Pour mixture into a greased shallow 2 qt. casserole dish. Mix cornflakes and 1/4 c. melted margarine and sprinkle on top of potatoes. Bake uncovered at 350º for about 50 to 60 minutes or until brown and bubbly.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.