2 lb. frozen hash browns
1 tsp. salt
1 stick oleo, melted
1 can cream of chicken soup
1 c. sour cream
1/2 tsp. pepper
2 Tbsp. minced onion
2 c. Velveeta cheese, chunked
Thaw potatoes by boiling in water about 2 to 3 minutes.
Drain potatoes and stir in rest of ingredients. Pour in
casserole dish and bake 1 hour at 350 degrees.
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