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(Goes well with prime rib, ham, and most meats!)

2 lb. bag of Southern Style frozen hash brown potatoes, thawed
3/4 c. chopped onion
1 10 1/2-oz. can cream of chicken soup
1 pt. sour cream
1 stick of butter, melted
1 c. sharp Cheddar cheese, grated (don't be afraid to be generous
with the cheese!)
1/2 tsp. salt
1 c. crushed corn flakes

Mix soup, sour cream, butter, cheese, and salt. Then add onion and
potatoes and mix well. Spread into a greased 9x13-inch pan.

Mix corn flakes and butter. Spread on top of potato mixture. Bake
at 350 degrees for 45 minutes to 1 hour.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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