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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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PITTSBURGH POTATOES

From: Denise Robbins, Greensburg
Primary category: Casseroles

Ingredients

1 2-lb bag Ore-Ida Hash Browns
Southern Style Potatoes
1 8-oz package shredded sharp cheese
1 can cream of chicken soup
1 stick butter, melted
Crushed potato chips for topping

Procedure

In large bowl, mix together frozen potatoes, cheese, soup and melted butter.

Spray 9x11 baking dish with cooking spray and spread mixture evenly in pan. Sprinkle with crushed potato chips.

Bake uncovered in 350° oven for one hour.

RETURN TO ALL RECIPES

Pittsburgh Potatoes - NOTES

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Pittsburgh Potatoes - REVIEWS

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featured specials

  • Portraits for the Homefront: The Story of Elizabeth Black
    The poignant story unfolds as we explore Black’s lost art career, seek out elderly veterans who encountered Miss Black on the battlefield, and present to amazed and appreciative families portraits that never arrived.
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    Where classical music crosses paths with rock and roll, world music, folk music and jazz. Listen to interviews with people who make good music here.