"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Potato Casserole Recipe

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This recipe for Potato Casserole, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Casie Gosnell
Added: Wednesday, September 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds frozen hash browns
1 can cream of mushroom soup
2 cups sour cream
1 tsp. salt
1/2 cup butter
1/2 cup chopped onion (optional)
2 cups Velveeta cheese
1/2 cup grated Cheddar cheese
Bread crumbs

Directions:
Directions:
Set aside the potatoes, cup of Cheddar cheese, and bread crumbs. Mix remaining ingredients together in large sauce pan until melted. Add potatoes and stir thoroughly. Place in a buttered 3 quart casserole. Top with bread crumbs and Cheddar cheese. (May be made the day before and refrigerated.) Bake at 350 for 1 hour or until potatoes are tender.

 

 

 

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