Favorite Plains Recipes for 5-30-09 | TheFencePost.com
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Favorite Plains Recipes for 5-30-09

By Janet Kulhanek of Broken Bow, Neb.

1 pkg. 24 oz. shredded hash browns

1 c. cream of chicken soup



1 stick margarine

2 c. sour cream



1/4 c. milk

1 tsp. salt

1 tsp. pepper

2 Tbsp. minced onion

2 c. shredded Cheddar cheese

Melt margarine in pan. Add soup, sour cream, salt, pepper, onion, cheese, and milk. Heat until cheese melts. Pour on top of hash browns. Mix. Pour into 9×13″ pan sprayed with Pam. Bake at 350° for approx. 45 minutes.

By Janet Kulhanek of Broken Bow, Neb.

1 pkg. 24 oz. shredded hash browns

1 c. cream of chicken soup

1 stick margarine

2 c. sour cream

1/4 c. milk

1 tsp. salt

1 tsp. pepper

2 Tbsp. minced onion

2 c. shredded Cheddar cheese

Melt margarine in pan. Add soup, sour cream, salt, pepper, onion, cheese, and milk. Heat until cheese melts. Pour on top of hash browns. Mix. Pour into 9×13″ pan sprayed with Pam. Bake at 350° for approx. 45 minutes.

By Janet Kulhanek of Broken Bow, Neb.

1 pkg. 24 oz. shredded hash browns

1 c. cream of chicken soup

1 stick margarine

2 c. sour cream

1/4 c. milk

1 tsp. salt

1 tsp. pepper

2 Tbsp. minced onion

2 c. shredded Cheddar cheese

Melt margarine in pan. Add soup, sour cream, salt, pepper, onion, cheese, and milk. Heat until cheese melts. Pour on top of hash browns. Mix. Pour into 9×13″ pan sprayed with Pam. Bake at 350° for approx. 45 minutes.


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