"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Cracker Barrel's Cheesy Hash Browns, by Regan Kuipers, is from Brumbaugh Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lbs. frozen hash browns 1/2 c. butter, melted 1 can cream of chicken soup 1 pt. sour cream 1/2 c. onion chopped 2 c. cheddar cheese, grated 1 tsp. salt 1/4 tsp. pepper 2 c. cornflakes, crushed 1/4 c. butter, melted
Defrost hash browns. Combine next 7 ingredients and mix in hash browns. Put all in a greased 9x13 pan. Saute cornflakes in butter and sprinkle on top. Cover and bake at 350º for about 40 minutes.
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