"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Potato Casserole Recipe

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

Contributor:  
Contributor:  
Sherri Baker
Added: Tuesday, September 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. frozen hash browns (X8)
1 tsp. salt (8 tsp)
1/4 c. grated onion (1 c.)
1/4 tsp. pepper (2 tsp.)
1/4 c. melted margarine (2 c.)
1 can cream of chicken soup (8 cans)
1 c. (8 oz.) sour cream (4--16 oz.)
2 c. shredded cheddar cheese (16 c.)
1/4 c. melted margarine
2 c. crushed corn flakes

Directions:
Directions:
Crumble hash browns into a large bowl. Add salt, onion, pepper, and margarine. Mix together. Add cream of chicken soup, sour cream, and cheese. Mix well. Put in greased 13"X9" pan. Mix together melted margarine and corn flakes. Put on top of potatoes. Bake at 350 for 45 minutes. This recipe works well for big groups. Put the ingredients in a roaster and stir the potatoes in the roaster every 10 minutes. Bake the corn flakes and margarine until crispy and serve next to the potatoes and let people sprinkle their potatoes as desired.

 

 

 

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