This recipe for Hash Brown Potato Casserole, by Kendall Evans, is from Cooking with the Nail's,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 large pkgs. frozen hash brown potato patties 1 can cream of chicken soup 1/4 cup chopped onions 2 cups sour cream 1 to 2 cups of cheddar cheese, shredded 1 cup corn flakes
Defrost and break up hash brown patties into large mixing bowl. Add soup, onions, sour cream and cheese. Mix together. Place mixture into deep casserole dish. Top with corn flakes. Bake at 350 for one hour until golden brown on top.
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