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8 medium potatoes, cooked,
cooled and diced
1/4 c. melted butter
1 can cream of chicken soup
1/2 pt. sour cream
8 to 10 oz. Cheddar cheese
1 small bunch of green onions,
sliced thin (optional)

Heat butter, soup and sour cream. Stir until smooth.
Add cheese. Stir until melted. Put in onion (optional) and
add potatoes. Mix altogether and put into a 2 1/2 quart
casserole. Bake at 350 degrees for 40 to 45 minutes. Serves 8 to 10.
May be doubled.

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