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HashBrown Casserole Recipe

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This recipe for HashBrown Casserole, by , is from The Snyder/Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorene Johnson Fankhauser
Added: Wednesday, October 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs frozen hash browns
1/2 cup butter
1 tbsp. salt
1/4 tsp. pepper
1/2 cup chopped onions
1 can cream of chicken soup
8 oz. Velveeta cheese

Directions:
Directions:
Saute onions in butter, then add salt, pepper, soup & cheese. Heat until cheese is melted. Pour over frozen hashbrowns, mix well. Bake @ 350 for 1 hour.

Can also toss in slow cooker and heat on low for 4/6 hours.

Personal Notes:
Personal Notes:
Velveeta is not cheese. But this is good.

 

 

 

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