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Hash Brown Potato Casserole Recipe

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This recipe for Hash Brown Potato Casserole, by , is from Moms' Family Favourites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marie Stolson

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds frozen hash browns (1 kg)
1 ­ 500 ml sour cream
2 cans mushroom soup (or cream of celery, broccoli
½ cup butter, melted
grated onion to taste
salt to taste (optional)
1 to ­1½ cups cheese whiz or grated cheddar
Parmesan cheese to sprinkle on top

Directions:
Directions:
Grease a 9 X 13 inch pan. Mix the hash browns, sour cream, soup, butter, onion, cheese and salt together. I heat the soup, sour cream and cheese whiz together until smooth and then add to other ingredients. Put into the pan and sprinkle with parmesan cheese. Bake at 350º F. for 1 to­ 1½ hours. I make double this recipe and then freeze unbaked casseroles for later use.

 

 

 

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