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Recipe By: Amy Cobb

Hashbrown Casserole


  • 10 cups frozen hash browns
  • 1/4 cup + 2 TBPS butter
  • 1 can condensed cream of chicken soup or cheese soup
  • 12 oz sour cream
  • 1/2 cup milk
  • 1/2 cup chopped green onions (optional)
  • 2 cups grated cheese
  • 1 cup crushed cheese crackers


Preheat oven to 375.
Pour 1/4 cup melted butter into a 9 x 13 baking dish.
Add 5 cups of frozen hash browns.
Combine soup, sour cream, milk, green onions in a bowl.
Pour half of the mixture over hash browns.
Sprinkle 1 cup of cheese on top.
Top with remaining hash browns.
Pour the rest of the soup mixture over the hash browns and sprinkle with the remaining cheese.
Cover with crushed crackers and drizzle 2 TBSP butter over the crackers.
Bake for 55 minutes.

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