Hash Brown Casserole I
Ingredients
- 1 package Hashbrowns (32 oz size)
- 1 can Cream of Mushroom soup
- 1/2 cup Margarine
- 1 can Cheddar Cheese soup
- 1 cup Sour cream
Directions
Put hashbrowns in crock pot. Mix soups and sour cream together. Pour over hash browns. Cut up margarine and stir into hashbrowns.
Cook on low for 4 to 6 hours, stirring occasionally.
Comments:
This time, I added almost a full bottle of real bacon bits. I like it with and without. For the hashbrowns, I used shredded first time and southern this time, both good. I used a small can of Cream of Chicken soup instead of the Mushroom soup. Everyone loved this and wanted the recipe.
By Christi from Paducah, KY
Hash Brown Casserole II
Ingredients
- 1 package frozen hash browns (2 lb.)
- minced onion, to taste
- 1 can cream of celery soup
- 1 package cream cheese, softened (3 oz.)
- 1/2 cup milk
- 1 stick margarine
- shredded cheddar cheese
Directions
Sprinkle hash browns in a greased 9x13 inch baking dish. Sprinkle with onion. Melt margarine. Add cream cheese, soup and milk. Pour over hash browns. Cover with cheese. Bake 1 1/2 hours at 350 degrees F.
By Robin from Washington, IA
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RE: Hash Brown Casserole
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Post By (Guest Post)
(10/16/2008)
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Grate fresh potatoes. Store in cold water until you are ready to use them, and they won't turn brown.
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RE: Hash Brown Casserole
I don't have frozen hashbrowns, but I do have potatoes. I'm wondering if I could just substitute potatoes that I would grate myself, but I'm concerned that they'll turn brown or something like that. Have you ever tried using the fresh potatoes?
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