2 lb. frozen hash browns
1 stick oleo/margarine
3/4 lb. Velveeta
1 can cream of chicken soup
8 oz. sour cream
Place frozen hash browns in glass 9 x 13-inch dish. Pour melted oleo
on top. Heat Velveeta, soup and sour cream on stove until blended;
pour over hash browns. Bake at 350 degrees for 40 minutes.
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