Hashbrown Casserole:

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Roxy

Senior Cook
Joined
Aug 14, 2007
Messages
153
We really liked this, it turned out great!

Hashbrown Casserole:
2-lbs. Ore Ida Frozen Hashbrowns

1/2 Cup Melted Margarine

Garlic Salt & McCormick Coarse Ground Black Pepper, To Taste

2 Cups Sour Cream

2 Cans Cream Of Chicken Soup, OR Cream Of Celery OR 2 Cans Of Mushroom Soup

***I Used 2 Cans Of Cream Of Chicken Soup

1 White Onion, Chopped

2 Bunches Garlic, Peeled & Chopped

2 Cups Shredded Cheddar Cheese
Topping:
2 Cups Crushed Cornflakes

1/4 Cup Melted Margarine

Spray 9x13-in. baking pan with Pam.

In large bowl, mix all ingredients together-(except for topping ingredients.)-and place in prepared baking dish.

Topping:

Put 2 cups of Kellog’s Cornflakes in a Ziploc bag.

Add 1/4 cup melted margarine.

Seal bag and pound.

Put mixture in a bowl.

Using your hands, sprinkle mixture on top of potato mixture.

Cover baking dish with aluminum foil.

Refrigerate until ready to bake.

Bake at 350 degrees for 1 hour.
 

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I make a similar half recipe using frozen riced cauliflower.

It would be great served alongside a spiral-sliced ham for a stress-free Christmas buffet.
 
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