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Creamy Hashbrown Casserole Recipe

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

Contributor:  
Contributor:  
Jennifer Hartwell
Added: Sunday, March 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1pkg. (32oz) Frozen hashbrowns (thawed). 1lb. Of shredded cheese, 1 Can of cream of mushroom soup (undeluted), 1 Tub (16oz) Of sour cream, 3/4c. Oleo (melted), 3tbsp. Minced onion, 1/4tsp Paprika, 2c. Crushed corn flakes.

Directions:
Directions:
In large bowl combine hashbrowns, cheese, soup and sour cream. Add 1/2c. oleo and onion, mix well. Spread into greased 13x9 baking dish.Combine cornflakes with 1/4c. oleo sprinkle on top of hashbrowns with your paprika.Bake uncovered @ 350 for 60-70min.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20min.

 

 

 

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