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Hash Brown Casserole presented by Haley Farm Bed & Breakfast and Retreat Center
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One packet of frozen hash browns (shredded potatoes) 26 oz
1 medium onion chopped
1/2green pepper chopped
1 can mushroom soup
1 cup of milk
1 cup of grated cheese
1 Tablespoon of oil
Dash of hot sauce
Salt and Pepper to taste
You can prepare this the night before and cook it the next morning for brunch and you will be amazed at the compliments you get.
Saute onion and green pepper in oil. Add frozen shredded hash brown potatoes. Add can of condensed mushroom soup. Add milk and cheese. Add salt and pepper to taste and hot sauce. Cook for 4 minutes or so until everything is blended and put in a greased casserole dish (you can put it in the fridge at this point to bake later if so desired). Bake at 350 degrees for one hour (should be slightly brown on top).
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Haley Farm Bed & Breakfast and Retreat Center
Oakland (Deep Creek Lake), Maryland
Luxury suites with heart-shaped Jacuzzis in this retreat nestled in the mountains of Western Maryland!
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Click here for pictures and information about the inn.
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More Haley Farm Bed & Breakfast and Retreat Center Recipes:
Crab Stuffed Mushrooms
| Crustless Quiche
| Focaccia (flat bread)
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More Recipes
Breakfast Casseroles
| Lunch/Dinner Casseroles
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