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Hashbrown Casserole Recipe

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

Contributor:  
Contributor:  
Kathryn Evans-Rosenberger

Category:
Category:

Ingredients:  
Ingredients:  
1 (10 oz.) can cream of chicken soup
8 oz. shredded Colby cheese
c chopped onion
c melted butter
1/2 tsp salt and 1/2 tsp black pepper (or season to taste)
42 oz. frozen country-style hashbrown potatoes
13 x 9 inch pan, oiled or sprayed with food release

Directions:
Directions:
Oven 375

Mix soup, cheese, onion, melted butter, pepper and salt in large mixing bowl. Mix on low speed for one minute. Add frozen shredded potatoes. Mix on low speed for one minute.

Place entire contents into a sprayed 13 x 9 pan; loosely spread casserole to fill pan at even level. Bake 25-30 minutes or until golden brown.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
An approved recipe from Cracker Barrel Old Country Store .

 

 

 

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