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"The belly rules the mind."--Spanish Proverb

Hashbrown Casserole Recipe

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This recipe for Hashbrown Casserole is from Bradfield Family 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. shredded hash browns, thawed
1/2 c. finely chopped onion or 2 T. dried onion
1/3 c. butter
1/2 tsp. salt
1/2 tsp. pepper
1 can cream of chicken, celery or mushroom soup
1 c. sour cream
2 c. shredded cheese
Topping:
1 1/2 c. cornflakes, crushed
2 T. melted butter
Directions:
Directions:
Mix all casserole ingredients together. Spread evenly in greased 9x13 inch pan. Mix topping ingredients and sprinkle evenly over hash browns in pan. Bake at 350º F. for 45-60 minutes or hash browns are tender.
Number Of Servings:
Number Of Servings:
8-12

 

 

 

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