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"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

CHEESY HASH BROWN POTATOES Recipe

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This recipe for CHEESY HASH BROWN POTATOES is from Recipes from the EIDNESS-NABERHOOD, 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:  
1-28 oz. bag frozen Southern Style Hash Browns, thawed
1-10¾ oz. can cheddar cheese soup, undiluted
½ cup onion, diced
½ cup sour cream
4 oz. Velveeta cheese, cup up in small chunks
½ tsp. salt(optional)
¼ tsp. black pepper
4 oz. sharp cheddar cheese, shredded
Directions:
Directions:
In medium bowl mix together soup, onion, sour cream, cubed cheese,
salt and pepper. In a large bowl mix thawed hash browns and soup
mixture together well. Spread into a sprayed 11x17 baking dish.
Sprinkle with shredded cheese. Cover with foil and bake at 350°
for ½ hour. Remove foil and bake ½ more. Serves 8 to 10.
Personal Notes:
Personal Notes:
“Don’t be troubled. You trust God, now trust in me.” John 14:1

 

 

 

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