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Hashbrown Casserole Recipe

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This recipe for Hashbrown Casserole, by , is from CHEESE GRAVY & OTHER FOOD , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leigh Warren

Category:
Category:

Ingredients:  
Ingredients:  
2 (10.75 ounce) cans condensed cream of mushroom soup
1 1/2 cups sour cream
2 tablespoons butter, softened
2 tablespoons dried minced onion flakes
Ground black pepper to taste
1 (2 pound) package frozen shredded hash brown potatoes, thawed
4 ounces extra sharp Cheddar cheese shredded

Extra cheese to cover casserole before cooking

Directions:
Directions:
Preheat oven to 350 F Lightly grease a 9x13 inch baking dish.

In a large bowl, mix together the soup, sour cream, butter, dried onion flakes and pepper. Stir in the hash browns and the cheese.

Pour into the prepared baking dish, sprinkle with more cheese, Bake 45 minutes in the preheated oven or until cheese is melted and bubbly.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
Over 20 years of cooking at St. Dunstan's I developed some go to meals. I served hashbrown casserole with sliced ham, green beans and prepared rolls. There were never any leftovers.

 

 

 

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