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Catch 'em & Cook 'em: Hash Brown Casserole

October 4, 2018
Pine Island Eagle


1 (32 oz) pkg shredded hash browns

1 onion chopped fine

1 (16 oz) container sour cream

8 oz shredded cheddar

1 can cream of mushroom soup

Enough cream to bring the soup to 3 cups

Salt and pepper to taste


2 C crushed cornflakes

1/4 C melted butter

How to:

1. Mix together the frozen hash browns, onion, sour cream, shredded cheddar and mushroom soup mix, and salt and pepper.

2. Pour into a 13 x 9 baking pan and top with the shredded cornflakes

3. Drizzle with the melted Mutter

4. Bake at 350 degrees until the topping is browned.

Capt. Dick May was a former long-time island fishing guide and cookbook author.



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