"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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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