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8 medium potatoes, boiled and
cooled in refrigerator
1 can cream of chicken soup
1/2 c. butter
1 1/2 c. grated Cheddar cheese
1 pt. sour cream
1/2 c. minced onion

Grate potatoes and mix together with all other
ingredients. Place in buttered casserole. Refrigerate at
least 2 hours or overnight. Sprinkle with crushed cornflakes.
Bake uncovered at 350 degrees for 45 minutes.

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