"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Hashbrown Casserole Recipe

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This recipe for Hashbrown Casserole, by , is from Greenway Baptist Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ally Parrott

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. bag hashbrown potaoes, fresh or frozen
1 stick butter or margarine
1 can cream of chicken soup
2 sups grated cheddar cheese
1 tsp. salt
1 tsp. pepper
1/2 diced onion if desired
1 pint sour cream
1 - 2 cups cornflakes

Directions:
Directions:
Saute onions and 1/2 stick butter or margarine until tender. Mix thawed potatoes with all other ingredients. Place in casserole pan. Sprinkle with extra salt and pepper and a little extra cheese if desired. Mix cornflakes with rest of melted butter or margarine; pour over top of casserole to make your crunchy topping. Bake at 350 for 1 hour.

 

 

 

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