Hash Brown Potato Casserole

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  • 24 ozs. frozen hash browns, thawed
  • 1 cup Cheddar cheese, grated
  • 2 cans cream of chicken soup
  • 2 cups sour cream
  • 1/4 margarine or butter, melted
  • 1/3 onion, chopped
  • 2 cups crushed corn flakes
  • 2 tablespoons margarine or butter, melted


Cook onion in 1/4 cup melted margarine or butter; add cheese, soup and sour cream. Put potatoes in greased 9×13-inch pan; pour sauce over potatoes. Top with corn flake crumbs that have been mixed with 2 tablespoons of melted margarine or butter. Bake at 350° 45 minutes, or until potatoes are tender.

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