Hash Brown Casserole

Ingredients

• 1 can cream of celery soup
• 3/4 cup sour cream
• 1/2 cup onion, chopped
• 1/2 cup chives, chopped
• 1/2 cup butter, melted
• 1 pkg. hash browns potatoes
• 2 cups cheddar cheese, shredded
• 4 cups corn flakes

Directions

By Robin from Washington, IA

Archives: Recipe: Hash Brown Casserole Archived on 05/06/2009 Ingredients 1 package frozen 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 Report Spam or Abuse Recipe: Hash Brown Casserole Archived on 05/06/2009 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 Feedback: 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? (10/15/2008) By tsiegl RE: Hash Brown Casserole Grate fresh potatoes. Store in cold water until you are ready to use them, and they won't turn brown. (10/16/2008) Report Spam or Abuse