"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Hashbrown Casserole Recipe

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This recipe for Hashbrown Casserole, by , is from LET'S EAT! But First We Have to COOK!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ami Gomillion

Category:
Category:

Ingredients:  
Ingredients:  
1 large pkg. frozen hashbrowns
8 oz. sour cream
1 can cream of chicken soup
2 cups grated cheddar cheese
1/2 stick melted butter
1/2 cup chopped onions
salt and pepper to taste
1 tall stack Ritz crackers, crushed

Directions:
Directions:
Mix all ingredients except Ritz Crackers.
Pour into a greased 9" x 13" casserole dish.
Top with crushed Ritz crackers.
Bake at 350 for 1 hour.

 

 

 

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