"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hashbrown casserole Recipe

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This recipe for Hashbrown casserole, by , is from Mamaw's Favorite Recipes, 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:  
Debbie Coberly

Category:
Category:

Ingredients:  
Ingredients:  
1 pound bag shredded frozen hashbrowns
1/2 cup (1 stick) butter or margarine
1 8 oz container French onion dip (can substitute for sour cream)
1/2 cup milk
1 can cream of chicken soup
2 cups shredded cheddar cheese

Directions:
Directions:
In electric skillet, melt butter. Stir in dip (or sour cream if using), milk, and can of soup. Add hashbrowns, and cheese stirring to incorporate. Heat at 375 stirring frequently as bottom browns.
Cook and turn for about 15 minutes.

Number Of Servings:
Number Of Servings:
6 servings
Personal Notes:
Personal Notes:
The more browned pieces the better it tastes!

 

 

 

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