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1 can cream of chicken soup
1 pt. sour cream (2 small
1 stick oleo, melted
1 tsp. salt
1/2 tsp. pepper
1/4 to 1/2 c. onion, chopped
2 c. Longhorn cheese, grated
(save 1/2 c. for topping)

Combine ingredients. Add 2 pound bag frozen hash brown
potatoes, which have been partially thawed. Bake in oblong
Pyrex dish (greased) at 350 degrees for 45 minutes. Add 1/2 cup
cheese the last 10 to 15 minutes. Bake uncovered.
Note: If you make just half the recipe, use the full
can of cream of chicken soup. Makes large Pyrex dish full.
Serves about 10.

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