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Cheesy Hashbrown Potatoes Recipe

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This recipe for Cheesy Hashbrown Potatoes, by , is from The Stults Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy Ryan
Added: Thursday, November 17, 2005


2 (10.75-ounce) cans condensed cream of chicken soup
12 ounces sour cream
2 tablespoons butter; softened
2 tablespoons dried minced onion
ground black pepper to taste
1 (2-pound) package frozen hash brown potatoes; thawed
4 ounces extra sharp Cheddar cheese; shredded
1/2 cup cornflakes cereal

Preheat oven to 350 degrees F (175 degrees C)

Spray one 9x13 inch casserole dish with non-stick spray

Mix together the soup, sour cream, butter, dried onion flakes and black pepper

Add the potatoes and 1/2 of the cheese and mix well

Pour into prepared casserole dish and top with remaining cheese and corn flake crumbs

Bake at 350 degrees for 45 minutes or until cheese is melted




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