"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Hashbrown Casserole Recipe

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This recipe for Hashbrown Casserole, by , is from Cookin' with Curves 2009 Virginia Breast Cancer Foundation Fundraiser, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beverley Dale
Added: Saturday, September 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 stick butter
2 lbs. frozen hash brown potatoes, thawed
1/4 c. mayonnaise
1 med. onion, chopped
10 oz. cheddar cheese, grated
1 c. sour cream
1 can cream of mushroom soup

Directions:
Directions:
Melt butter and saute onion. Place in mixing bowl and add hash browns, cheese, sour cream, mayonnaise and soup. Mix thoroughly. Place in a 9 x 13 casserole dish. Bake 1 1/2 hours at 350 degrees.

Personal Notes:
Personal Notes:
With 5 minutes left of cooking, you can add crushed cornflakes to the top of the casserole. Return to oven and cook for last 5 minutes.

 

 

 

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