Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCasseroles - Vegetable - The Original Hash Brown Casserole
Famous Authors (View All Authors)
Casseroles - Vegetable -  The Original Hash Brown Casserole Post by :karesh Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1012

Click below to download : Casseroles - Vegetable - The Original Hash Brown Casserole (Format : PDF)

Casseroles - Vegetable - The Original Hash Brown Casserole

10 cups shredded hash browns
1/4 cup + 2 Tbl. butter or margarine
1 (10 3/4 oz.) can cream of chicken soup
12-oz. sour cream
1/2 cup milk
1/2 cup chopped green onions
2 cups grated cheddar cheese
1 cup crushed corn flakes
Salt and pepper to taste


Preheat oven to 375° F.

Melt 1/4 cup butter or margarine and pour into 9 x 12 inch baking dish, then add 5 cups of Mr. Dell’s Hash Browns. (No need to thaw.)

In separate bowl, mix soup, sour cream, milk, and green onions, then pour 1/2 of this mixture over hash browns. Salt and pepper to taste. Sprinkle one cup grated cheese on top. Add remainder of hash browns and pour remainder of mixture on top, salt and pepper. Sprinkle remaining cheese on top, then cover with crushed corn flakes. Drizzle two tablespoons melted butter or margarine over mixture and bake for 55 minutes.

MICROWAVE: Cook 16-20 minutes, turning dish 1/4 turn four times during cooking. Caution: Do not use metal baking pan when microwaving.
If you like this book please share to your friends :
NEXT BOOKS

Casseroles - Vegetable -  Three Onion Potato Casserole Casseroles - Vegetable - Three Onion Potato Casserole

Casseroles - Vegetable -  Three Onion Potato Casserole
Recipe courtesy Rosalie Rubaum 2 large packages Hashbrown Potato patties (8) defrosted and broken apart in large mixing bowl 1 can cream of chicken soup or cream of celery (for kosher) 1 large bunch green onions, chopped 1/4 cup chopped onions 1/2 cup Dijon mustard 2 cups sour cream 1/2 cup milk (nonfat) 1 to 2 cups cheddar or Jack cheese (for spicy, use jalapeno jack) 1 small can French Fried Onions, for topping Mix all ingredients together, except the fried onions. Put into deep casserole. Top with onions. Bake in a preheated 350 degree oven for 1 hour until golden
PREVIOUS BOOKS

Casseroles - Vegetable -  The Coffee Cup Grill's Potato Salad Casseroles - Vegetable - The Coffee Cup Grill's Potato Salad

Casseroles - Vegetable -  The Coffee Cup Grill's Potato Salad
5 large white potatoes -- peeled 2 large white onions -- sliced 4 cups grated mild cheddar cheese 1 cup self rising flour 2 teaspoons seasoning salt 2 teaspoons black pepper 3 teaspoons garlic powder 4 teaspoons parsley flakes 1 1/2 cups milk Preheat oven to 350 degrees. Peel and slice potatoes and onions. Grate cheese. In a medium bowl, combine flour, salt, pepper, garlic powder and parsley. Layer half the potatoes, onions, cheese and dry ingredients. Repeat layers. Pour milk over casserole. Bake at 350 degrees for 1 to 1 1/2 hours or until done. Yield: 8 servings. -
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT