"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Creamy Hashbrown Casserole Recipe

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This recipe for Creamy Hashbrown Casserole, by , is from Zeta Tau Alpha's 1st Annual Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Morgan Bunde

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup butter
1 onion chopped
1 (16 oz) container sour cream
1 (10 1/2 oz) can cream celery soup
1 (8 oz) package shredded cheddar & Monterey jack cheese
1/2 teaspoon garlic powder
1 (30 oz.) package frozen, shredded hash brown potatoes, thawed
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups crushed potato chips

Directions:
Directions:
Preheat oven to 350. Lightly butter casserole dish. In small skillet melt 1/4 cup butter or until soft. Pour mixture into large bowl . Add sour cream, soup, cheese, garlic powder, hashbrowns, salt, and pepper. Combine until well blended. Pour into dish. Top evenly with crushed potato chips
Bake 45 minutes.

 

 

 

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