Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Appliances_PaniniMaker Appliances_Waffle_Maker Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Biscuits Breads Breakfast Cakes Camping Candy Canning Casseroles Casseroles_Beef Casseroles_Chicken Casseroles_Vegetables Cheesecakes Chowders Christmas Condiments Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Marinades Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Vegetarian Weight_Watchers Wings Wraps

Oven Hash Browns




Source of Recipe


a friend


List of Ingredients




1 (2 lb.) bag frozen hash brown potatoes
1 (8 oz.) jar Cheez Whiz
1 (10 oz.) can cream of celery soup (undiluted)
1 pt. sour cream (reg., light or fat free)
1 1/2 c. butter (melted)
2 c. crushed corn flakes
Salt and pepper
1 diced onion (dry flaked or minced onions may be used)



Recipe



1. Place potatoes, onion and salt and pepper in greased 10x15 pan.
2. In saucepan mix Cheez Whiz, soup and sour cream and pour over potatoes.

3. Pour 1/2 butter over soup mix.

4. Sprinkle corn flakes then drizzle remaining butter.

5. Bake in 325 degree oven for 1 hour or until golden brown.

If you wish you can decrease the butter to 1 cup and the sour cream to 1/2 pint.