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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Hashbrown Casserole Recipe

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This recipe for Hashbrown Casserole is from The Burroughs Family Cookbook Project, 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:  
32 Ounce Chunk Style hashbrowns
1/4 C Onions
1 Can Cream Mushroom Soup
1 Can Cream of Chicken Soup
8 Ounce Sour Cream
1 1/2 C Shredded Cheddar (Half Sharp & Half Mild)
1 to 1 1/2 C Corn Flakes
1/4 C Melted Butter
Directions:
Directions:
Preheat oven to 350º. Put hash brown potatoes into 9 x 13 casserole dish. Sprinkle onions on top of hashbrowns.
Mix together the soups and sour cream. Heat slowly to mix. Pour soup mixture over top of the potatoes. Top with the shredded cheese.
Crush the cornflakes and spread over top of the cheese. Drizzle the melted butter over the cornflakes.

Bake at 350º for 1 hour.

 

 

 

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