|The Potato Harvest Cookbook|
|by Ashley Miller|
Potatoes are the focus of the 74 recipes, many totally vegetarian, offering suggestions, cooking and growing advice and serving tips.
1 - 10 of 70 for hash brown potato casserole cream of mushroom soup
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Mix all together saving 1/2 stick of butter and corn flakes for the top. Bake at 350 degrees for 1 hour. Serves 8-10.
Melt butter in ... be mixed with hash browns and 1/4 cup ... 1 1/2 cups crushed corn flakes and spread on top. Bake at 350 degrees for 50 to 60 minutes.
Saute onion in butter. Mix hash browns and sour cream with onions and butter. Mix in mushroom soup. Put in a 13"x8"x2" casserole dish or pan ... bake until cheese melts.
Combine soups, sour cream and cheese. Add frozen hash brown potatoes and stir. ... corn flake crumbs. Bake in 9x13 pan at 350 degrees for 45-60 minutes.
Melt butter. To this, add soup and mix with hash browns, 2 cups of cheese, sour cream, salt and ... crumbs on top of the cheese. Bake 1 hour at 350°F.
Butter 9 x 13 inch baking dish. Place hash browns in dish. Combine and melt sour cream, cheese, soup, milk, salt, ... Cook at 350 degrees for 45 minutes.
Put hash browns into 9 x 13 inch pan. Mix soup, onion, sour cream and milk. Pour ... Sprinkle with grated cheese. Bake in 350 degree oven for 40 to 60 minutes.
Melt butter and saute onion. Add hash browns, cheese, sour cream, mayonnaise and soup. Bake in 8 x 13 inch casserole dish for 1 ... to 10. Freezes well.
Mix together the sour cream, soup, salt, onion ... melted butter and hash browns. Place in ... Bake, uncovered at 350 degrees for 1 hour. Serves 6 to 8.
Mix the mayonnaise, hash browns, and the soup together, pour into a sprayed casserole dish. Mix a 1/2 stick of butter with the sour cream and onions. Pour ... 1 1/2 hours uncovered.
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