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1 (2 lb.) pkg. frozen hash
brown potatoes
1/2 c. butter
1 can cream of chicken soup
2 c. grated cheese
1 (8 oz.) sour cream
1/2 c. chopped onion (onion
flakes may be substituted)
1 tsp. salt
1/4 tsp. pepper
2 c. corn flakes
1/4 c. butter

Thaw potatoes, mix with 1/2 cup melted butter. Add
soup, cheese, onion, sour cream, salt and pepper; mix well, put
into 9 x 13-inch pan or glass casserole dish. Crumble corn
flakes and place on top of potato mixture. Melt 1/4 cup butter
and drizzle over top of corn flakes. Bake at 350 degrees for 45
minutes or until brown on top.

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