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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Hashbrown Casserole Recipe

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This recipe for Hashbrown Casserole is from Ivy's Timeless Recipes, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 bag frozen hashbrowns (shredded, not cubed) - thaw before use
1 can cream of mushroom soup
16 oz. sour cream
8 oz. shredded cheddar cheese (mild or sharp)
1 stick of margarine or butter (melted)
salt & pepper
1 sleeve Ritz Crackers
Directions:
Directions:
Preheat oven to 350ºF. In a 9 x 13 pan, mix thawed hashbrowns, soup, sour cream, cheese, 1 tsp. salt and pepper. Crush crackers and pour melted butter over. Place on top of hashbrown mixture. Bake for 45 minutes.

 

 

 

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