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Hash Brown Casserole Recipe

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This recipe for Hash Brown Casserole, by , is from Cornerstone Class Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doyne Murray

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. butter, plus more for dish
1 small onion, chopped
1 (16 oz.) container sour cream
1 (10 1/2 oz.) can cream of chicken soup
1 (8 oz.) package shredded cheddar cheese
1 (30 oz.) package frozen shredded hash brown potatoes, thawed
1 tsp. salt
1/2 tsp. ground black pepper

Directions:
Directions:
Preheat oven to 350. Lightly butter a casserole dish. In a mixing bowl, combine all ingredients except cheese. Pour mixture into prepared baking dish. Cover and bake for 45 minutes, or until hot and bubbly. Remove from oven and spread cheese over top.

Personal Notes:
Personal Notes:
More cheese may be added to the other ingredients before baking, if desired. I usually double the recipe using 1 can cream of chicken and 1 can cream of mushroom soups and both types of hash browns (shredded and country). A double recipe fills a 10x15" dish.

 

 

 

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