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2 lb. frozen hash brown
8 oz. shredded Cheddar cheese
1/2 c. chopped onion
1 can cream of chicken or
celery soup
1/2 Tbsp. garlic salt or salt
and pepper
1 c. sour cream
3/4 stick margarine
2 c. cornflakes or Rice Chex

Combine ingredients in a greased 9 x 13-inch pan. Top
with melted margarine, mixed with cornflakes. Bake at 350 degrees for
1 1/4 hours.
This can be made ahead and stored in refrigerator
overnight. (Do not add the melted margarine and cornflakes
until ready to bake.) Makes 12 servings.

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