"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Hashbrown Casserole, by Bonnie Hilliard, is from The Hobbs Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1-2 Lb Pkg frozen hash browns 1– 8oz sour cream 1 C grated cheese 1 can cream of chicken soup 1 sm onion chopped 1 stick melted butter 1 C crushed corn flakes
Brown onion in butter. Combine sour cream, onion, soup and 1 1/2 C cheese. Put potatoes in casserole dish. Pour sour cream mixture over potatoes. Sprinkle with remainder of cheese. Sprinkle corn flakes on top and drizzle melted over top. Bake 45 minutes at 375 °
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