2 lb. frozen hash brown
1 (8 oz.) sour cream
1 (8 oz.) onion dip
1 can cream of chicken soup
(10 3/4 oz.)
10 oz. Cheddar cheese, grated
6 Tbsp. melted butter
salt and pepper to taste
2 c. crushed corn flakes
3/4 c. butter
Mix hash browns, sour cream, onion dip, soup, cheese, 6
tablespoons butter, salt and pepper in large bowl, stirring
well. Pour into greased casserole dish. Mix corn flakes and
3/4 cup butter in a bowl. Press on top of potato mixture.
Bake covered at 350 degrees for 1 1/2 hours. Serves 10.
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