"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Hashbrown Casserole Recipe

  Tried it? Rate this Recipe:


This recipe for Hashbrown Casserole, by , is from Eating with the Hill's, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer Draper
Added: Tuesday, August 25, 2009


1 pkg frozen hashbrowns (southern style)
1 can cheese soup
1 can cream of mushroom soup
1 small carton of sour cream
1/2 cup shredded cheese
1/4 cup chopped onions
1/2 stick of melted butter
Season to taste (seasoned salt)

1. Preheat oven to 350.
2. Thaw hashbrowns.
3. Grease 9x13" casserole dish.
4. In a large bowl, mix all ingredients except shredded cheese.
5. Spread in casserole dish.
6. Top with shredded cheese and cover with foil.
7. Bake 45 minutes to 1 hour.

Personal Notes:
Personal Notes:
This is the best side dish for any occasion! It tastes just like twice baked potatoes, but less work. You may substitute tater tots for hashbrowns.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!