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"Hunger is the best sauce in the world."--Cervantes

Creamy Hash Brown Casserole Recipe

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This recipe for Creamy Hash Brown Casserole, by , is from Leann's Family Cookbook Project, 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:  
LeAnn Fobbs

Category:
Category:

Ingredients:  
Ingredients:  
1/4 C Butter
1 Small Onion, chopped
1 (16) Sour Cream
1 (10.5 oz) Cream of Celery Soup
1 (8 oz) Pkg Cheddar and Monterey Jack cheese blend, Shredded
1/2 tsp Garlic Powder
1 (30 oz) Package frozen shredded hash brown potatoes, thawed
1 tsp Salt
1/2 Black Pepper
2 C potato Chips, crushed

Directions:
Directions:
Preheat Oven to 350. Lightly butter or spray casserole dish.
In small skillet, melt butter, add onion and cook for 3 to 4 minutes.
Pour mixture into large bowl. Add sour cream, soup, cheese, garlic, hash browns and salt and pepper. Combine until well blended. Pour mixture into baking dish. Top evenly with crushed potato chips and bake for 45 minutes. or until hot and bubbly.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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