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Hash Brown Casserole Recipe

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This recipe for Hash Brown Casserole, by , is from Westervelt Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna (Westervelt) McAnulty
Added: Wednesday, February 9, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. frozen hash browns, thawed
1 can cream of celery soup
8 oz. sour cream with chives
1/2 c. margarine, melted
1/2 c. chopped onion
1/2 c. chopped celery
1 tsp. salt
1 tsp. pepper
1/2 tsp. oregano
2 c. shredded (sharp or mild) cheddar cheese
TOPPING:
1/2 c. oleo
1 c. corn flakes, crushed

Directions:
Directions:
Mix margarine, sour cream, and soup. Mix in all other ingredients, except topping. Pour into a greased 9x13 inch casserole pan. Mix topping and sprinkle over mixture and bake in a 350 oven for 50 to 60 minutes. Let set a few minutes before serving.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe may be prepared one or two days ahead and refrigerated. Remove from refrigerator 1 hour prior to baking.

 

 

 

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