"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hash Brown Casserole Recipe

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

J Sue Townsend
Added: Monday, October 20, 2008


3 12-ounce frozen hash browns, thawed
1/2 C. butter, melted
1 tsp. Lawry's salt
1/4 tsp. pepper
1/2 C. chopped, onion
1 can cream of chicken soup, undiluted
1 12-ounce sour cream
Mix all together, put into a 13x9 pan.


2 c. crushed corn flakes 1/4 c. melted, butter
Mix together, sprinkle on top to the potato mixture.

Bake at 350 for 45 minutes.

Set the frozen hash browns out the night before.




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