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Before you jump to Hashbrown Stuffing Casserole recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less Inside the Kitchen.
Until fairly recently any individual who portrayed concern about the degradation of the environment raised skeptical eyebrows. That’s a thing of the past now, with all people being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. Unless everyone begins to start living a lot more environmentally friendly we won’t be able to correct the problems of the environment. These modifications need to start happening, and each individual family needs to become more environmentally friendly. The cooking area is a good place to start saving energy by going more green.
Refrigerators and freezers use a lot of electricity, particularly if they are not working as effectively as they should. If you’re in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electricity. The correct temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use less electricity. You can reduce how often the motor has to run by frequently cleaning the condenser, which will save on electricity.
As you can see, there are plenty of little items that you can do to save energy, as well as save money, in the kitchen alone. Natural living is definitely something we can all do, without difficulty. A lot of it really is basically utilizing common sense.
We hope you got benefit from reading it, now let’s go back to hashbrown stuffing casserole recipe. You can cook hashbrown stuffing casserole using 11 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to cook Hashbrown Stuffing Casserole:
- Use 1 bag frozen square hashbrowns, thawed
- You need 1 can of cream of chicken soup
- Take 1/2 cup sour cream
- Use 2 tbsp mayo
- Provide 1/2 tbsp paprika
- Take 1 juice of 1/2 lemon
- Take 1 salt and pepper to taste
- Use 1 stick butter
- Take 3 cup of pepperidge farm mixed season stuffing mix, uncooked
- Use 1 8oz bag of shredded sharp chedder cheese
- Use 1 large onion, sliced super, super thin
Instructions to make Hashbrown Stuffing Casserole:
- Preheat oven to 350
- In a glass 13x9 inch pan spread hashbrowns evenly out
- In large mixing bowl combine soup, sour cream, mayo, paprika, s &p and lemon juice. Mix well. Cover top of hashbrowns in pan.
- Cover with entire bag of cheese, evenly.
- Melt butter in microwave. Mix well with onion and stuffing mix. Spread evenly over cheese.
- Cover with foil and bake for 1 hour. Uncover and bake additional 15-20 minutes.
- Aaaaand you're welcome.
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