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Hashbrown Casserole Recipe

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This recipe for Hashbrown Casserole, by , is from 388 East Jefferson, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julianne Judah

Category:
Category:

Ingredients:  
Ingredients:  
1 32 oz. bag of frozen shredded hash browns
1 can cream of chicken soup
8 oz. sour cream
2 sticks of melted butter, divided
1/2 small onion, finely chopped
2 c. crushed corn flakes
12 oz. velveeta cheese, shredded or finely diced

Directions:
Directions:
Mix all ingredients except corn flakes and half of butter. Place mixture in greased 9x11 baking dish. Sprinkle top of mixture with crushed cornflakes and then drizzle remaining butter over top.

Bake at 350 for 45 minutes.

Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
1 hour

 

 

 

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