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Schwarties Hash Browns
(Originally taken from a Church cookbook in Straffordville Ontario).
2 lb. frozen hash browns (1kg bag)
500 ml carton sour cream
2 tins cream of mushroom soup
½ cup melted butter
Grated onion & salt to taste
2 cups grated cheddar cheese
Parmesan cheese (for top)
Thaw potatoes slightly for easier mixture.
Mix first 6 ingredients in a 9 x 13 baking dish.
Sprinkle parmesan cheese on top.
Bake at 350 degrees F for 1 – 1 ½ hours.
Serves 8 – 10.
Freezes well and is great for buffets.
Sue’s modifications after making for years.
Let the potatoes thaw almost completely. It makes for easier mixing and cuts down on the cooking time
Mix the sour cream, soup ,onions (I use onion flakes) and some of the grated cheddar in the baking dish.
Add about half of the bag of thawed potatoes and mix. 
Add the rest of the grated cheddar and potatoes and mix.  Spread out evenly.
Grate or sprinkle Parmesan Cheese on top.
Bake as above.
Depending upon the crowd I adjust the ingredients that I utilize.
Sour cream - fat free, low fat or whatever % I choose to use.
Cream of Mushroom Soup – low sodium, regular, with garlic, mixed types in the two cans.
Butter – I have always used a stick of salted butter (4 sticks to a box). If the potatoes are thawed the butter doesn’t congeal when it hits the mixture.
Onion – I have always used grated and shake it very generously all over the sour cream and soup mixture.
Salt – I have never added it.
Cheddar Cheese – usually what is on sale, mild, sharp, mixed with mozzarella, mixture of 3 types - whatever strikes your fancy. Depending upon how cheesy you want it 2 – 3 cups of grated.
Parmesan Cheese – I like it best when I grate the cheese as I am putting it on. I used the pre-grated stuff one time, but wasn’t pleased with the results.
The recipe can be doubled, made ahead a day or so and then baked, frozen.  I do not think I have made it the same way twice and always get great comments on it.

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