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Hash Brown Potato Casserole Recipe

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This recipe for Hash Brown Potato Casserole is from Cooking with Fayette County's Finest Vol. 3, 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 (32 oz.) bag frozen hash brown diced potatoes (I use Kroger
southern style)
1 (16 oz.) carton sour cream
2 (10 3/4 oz.) cans cream of chicken soup
1 (8 oz.) bag mild shredded cheddar cheese
1/2 onion
2 sticks maragine
2 cups cornflakes cereal
salt & pepper to taste (I use white ground pepper)
non-stick pan spray
Directions:
Directions:
1. Thaw potatoes overnight
2. Preheat oven to 350º
3. Spray pan (11" X 9")
4. Chop onion finely
5. Melt 1 stick of maragine (microwave in bowl for approx 45 seconds, set
aside)
6. Mix sour cream, soup, and salt/pepper together
7. Fold in diced onion and cheddar cheese
8. Fold in thawed diced potatoes, mix well
9. Pour mixture in sprayed pan
10. Pour melted maragine over mixture
11. Using a fork, poke holes in mixture so maragine can seep through
12. Melt the other stick of maragine
13. Crush the cornflakes, mix with the maragine
14. Sprinkle over the potato mixture
15. Bake in 350º oven for one hour
Personal Notes:
Personal Notes:
Family favorite at Thanksgiving gathering! Began with preparing 2 pans, now up to 4 pans!!

 

 

 

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