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2 lb. frozen hash brown
1/2 c. melted oleo
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. minced onion
1 can cream of chicken soup
1 pt. sour cream
2 c. grated Cheddar cheese

1/2 c. melted oleo
2 c. crushed corn flakes

Thaw potatoes before mixing. Mix first eight ingredi-
ents and put in a 9 x 13-inch buttered casserole. Mix oleo and
crumbs for top. Bake, uncovered, for 45 minutes to 1 hour in
350 degrees oven.

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