"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Hash Brown Potatoes Recipe

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

Lynda Fedorchak
Added: Thursday, November 1, 2007


2 lb package frozen shredded hash brown potatoes

1 can (10 oz.) condensed cream of chicken soup

1 soup can milk

1 cup sour cream

1 cup sharp cheddar cheese, grated

1/4 tsp paprika

1/4 tsp pepper

1 tsp parsley

1 tsp salt

1 T Dry onion flakes

Mix this separate

3 tablespoons butter, melted

3/4 cup corn flake crumbs

Place potatoes in a 2-3 quart sprayed casserole dish or a 9x13 cake pan.

Combine soup, milk, sour cream, cheese, parsley, paprika and onion and salt and pepper in a bowl. Mix well. Spread sauce over potatoes. Don't stir.

Melt butter and combine with corn flake crumbs. Sprinkle crumbs over casserole. Bake uncovered at 350 F for 30-45 minutes or until hot and bubbly throughout.




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