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"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

Cheese Hashbrowns Recipe

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This recipe for Cheese Hashbrowns is from Parrish Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds of shredded hashbrowns
2 1/2 cups shredded cheddar cheese
1/2 chopped onion
2 cans of cream of mushroom soup
1/2 pint sour cream
1/2 cup butter
2 cups corn flakes (crushed)
Directions:
Directions:
in a large sauce pan mix soup, butter, onion and sour cream. bring to a slight boil. Remove from heat. Then add cheese and hashbrowns mix well. Put into a 9x13 pan. Sprinkle crushed cornflakes over hashbrown mixture and bake at 350 for 20-30 min

 

 

 

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