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Old 06-11-2012, 04:01 PM
 
Location: Yellow cottage, green doors.
16,480 posts, read 13,858,886 times
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Oh man! Imagine if you added beefaroni!
Thanks!
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Old 06-24-2012, 05:10 AM
 
Location: Chapel Hill, N.C.
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do you think you could freeze these? I would love to have something homemade in the freezer I could just zap for my family.
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Old 06-25-2012, 06:44 AM
 
5,336 posts, read 8,536,822 times
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Quote:
Originally Posted by no kudzu View Post
do you think you could freeze these? I would love to have something homemade in the freezer I could just zap for my family.

I don't see why you couldn't freeze it, I have frozen other casseroles successfully.
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Old 07-08-2012, 03:14 PM
 
Location: NoVa
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I used to make something like this with sausage in it... good stuff. Think I may make it this week!
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Old 09-05-2012, 02:23 PM
 
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This is a great recipe, I did have to cut it. I tried it as written for my family and then experimented with adding onion and sausage. It is so simple to prepare and walla you add a salad and have a meal.
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Old 09-05-2012, 05:50 PM
 
Location: South Bay Native
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I have to ask, isn't this just a pared down version of Mormon Funeral Potatoes?
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Old 09-05-2012, 05:57 PM
 
5,336 posts, read 8,536,822 times
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Quote:
Originally Posted by DontH8Me View Post
I have to ask, isn't this just a pared down version of Mormon Funeral Potatoes?
Well, I am not Mormon and never heard of funeral potatoes. This is a Cracker Barrel recipe.
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Old 09-05-2012, 05:58 PM
Status: "50,000 posts within reach." (set 22 days ago)
 
Location: Suburban Dallas
49,981 posts, read 39,864,896 times
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Quote:
Originally Posted by missik999 View Post
10 pounds frozen hash browns,
3 pounds Colby Cheese, shredded
1 #10 can Cream of Mushroom soup

With olive oil, grease bottom of four baking pans or glass casserole dishes.

Combine ingredients, and divide between baking dishes.

Bake at 350 (convection) for 45 min. Cut into squares and serve with spatula. I serve upside down, as bottom will be browned.

48 servings

To make a smaller batch you can easily cut the recipe in 1/2 or 1/4.


This is soooooo easy to make, and no one can ever believe it only has three ingredients! It is a real crowd favorite, and everyone is amazed when I give them the recipe.

Start to finish it takes only an hour. It's my favorite recipe to take to pitch-in dinners and get togethers.

Hmmmm. Looks real good. Since I love hash browns, this recipe is something I might try.
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Old 09-05-2012, 06:00 PM
 
35,106 posts, read 43,462,836 times
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I use cream of chicken soup because I hate mushrooms and I also add a container of sour cream and will get the Southern Style frozen hashbrowns from time to time just for the peppers. My recipe does not feed 48 though and we top ours with corn flakes crushed up or frosted flakes crushed up if you want a bit of sweet.
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Old 09-05-2012, 06:04 PM
 
5,336 posts, read 8,536,822 times
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Quote:
Originally Posted by CSD610 View Post
I use cream of chicken soup because I hate mushrooms and I also add a container of sour cream and will get the Southern Style frozen hashbrowns from time to time just for the peppers. My recipe does not feed 48 though and we top ours with corn flakes crushed up or frosted flakes crushed up if you want a bit of sweet.
I don't use cream of chicken but have used cream of celery before.
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