"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

Cheesy Hashbrowns Recipe

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This recipe for Cheesy Hashbrowns, by , is from The Adams & Young Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Zalewski
Added: Wednesday, May 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
One 2 lb. bag frozen Hash Brown Potatoes.
1 c chopped onion.
1 can Cream of Mushroom Soup.
1 can Cream of Chicken Soup.
16 oz Sour Cream.
2 c shredded (mild or sharp) cheddar cheese.

Directions:
Directions:
Mix all ingredients until combined thoroughly. Transfer to 9x13" baking dish. Optional: Sprinkle additional cheddar cheese over top of caserole before baking. Bake at 350 for 1 hour.

Number Of Servings:
Number Of Servings:
6-10
Preparation Time:
Preparation Time:
1 Hour 15 Minutes

 

 

 

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