"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

CORNFLAKE HASH BROWNS Recipe

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This recipe for CORNFLAKE HASH BROWNS, by , is from RENEE's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
RENEE CONRAD

Category:
Category:

Ingredients:  
Ingredients:  
1 LARGE BAG FROZEN HASHBROWNS (2 LBS)

LAYER IN BOTTOM OF 9 X 13 PAN.

MIX TOGETHER:

1/2 CUP CHOPPED ONION
1 CAN CREAM CHICKEN SOUP
1 CUP MILK
1 CUP SOUR CREAM
1 1/2 CUP GRATED CHEDDAR CHEESE
1/2 CUP BUTTER
1 TSP SALT
1/4 TSP PEPPER

Directions:
Directions:
BLEND ALL TOGETHER WELL AND PLACE OVER POTATOES.

BAKE AT 350 FOR 30 MINUTES.

TOPPING:
WHILE BAKING MIX 2 CUPS CORNFLAKES (FROSTED IS GOOD) & SAUTE IN 1/4 CUP BUTTER.
WHEN POTATOES HAVE BAKED FOR 1/2 HOUR REMOVE AND PUT THE TOPPING OVER THEM AND RETURN TO THE OVER AND BAKE FOR 20-25 MINUTES MORE.

 

 

 

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