This recipe for Cheese Hashbrowns, by Michelle Scherbert, is from Parrish Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
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Michelle Scherbert Added: Thursday, March 23, 2006
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)
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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