"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

Hashbrown Casserole Recipe

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

Lisa Gallimore


2 c shredded cheddar cheese
1 can cream mushroom soup
1 t salt
1 oz ) package frozen hashbrowns - thawed
1 lb Ground beef
1 small onion, chopped
1 c sour cream
1 can Durkee French Fried Onions

Preheat oven to 350
Cook beef and salt, drain. Tranfer to large bowl.
Add potatoes, soup, sour cream, cheese and onion.
Mix well.
Place in a large baking dish. Bake for 40-45 min or till heated through.
Top with Durkee onions and bake 5 min or until onions are lightly browned.




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