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Hash Brown Potatoes Recipe

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This recipe for Hash Brown Potatoes, by , is from The Great Froehlich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeanne Franko
Added: Saturday, June 24, 2006


1 lb frozen hash browns
1 can cream of chicken soup
8 oz sour cream
1 cup shredded cheddar cheese
1/4 tsp each salt & pepper
1 med onion chopped fine
1/4 cup melted butter
3 cups Rice Chex - crushed to 2 cups

Preheat oven to 350
Butter1 1/12 quart baking dish.
Break up potatoes in a bowl.
Combine soup, sour cream, cheese, onion, salt & pepper. Add the potatoes, mix thoroughly. Turn into baking dish.

Combine butter rice and Rice Chex crumbs. Mix until evenly coated. Sprinkle over potatoes.

Bake 50-55 minutes until potatoes are tender.

(If doubling recipe, use 9x13 dish.)

Personal Notes:
Personal Notes:
Some people use potato chips, but I prefer the Rice Chex.




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