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1 bag frozen hash browns
2 cans cream of mushroom soup
2 c. sour cream
1 1/2 c. grated sharp Cheddar
3 Tbsp. finely chopped onions
1 stick butter
corn flake topping in melted

Combine hash browns, soup, sour cream, cheese and
onions. Mix well and put in pan. Melt butter and put over
corn flakes and put on top of potatoes. Bake at 325 degrees for 1
hour and 15 minutes.

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