"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

Wisconsin Hashbrown Casserole Recipe

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This recipe for Wisconsin Hashbrown Casserole, by , is from The Genesee County Compassion Club , 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:  
Shy

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. bag Country Style Hashbrowns
2 sticks butter
1 pt. Sour Cream
1/2 cup chopped Onion
1 can Cream of Chicken Soup
2 cups shredded Cheddar Cheese
1 teaspoon Pepper
1 cup Corn Flakes ( crushed )

Directions:
Directions:
Preheat over to 325 degress. Spread thawed potatoes in a 9x13 baking pan.
Pour 1 stick melted butter over the potatoes. In mixing bowl, mix together sour cream, onion, soup, cheese and pepper. Spread mixture over potatoes. Combine 1 stick butter and crushed cornflakes and sprinkle over the top.
Bake for 1 hour.

 

 

 

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