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1 (32 oz.) pkg. frozen hash
brown potatoes, thawed
3/4 c. margarine, melted
1/2 c. chopped onion
1 (10 oz.) can cream of
chicken soup, undiluted
1 (10 oz.) can cream of celery
soup, undiluted
1 (8 oz.) carton sour cream
1 (4 oz.) shredded Cheddar
2 c. cornflakes

Combine potatoes, 1/2 cup of melted margarine, onion,
soup, sour cream and cheese; stir well. Spoon into buttered 2
1/2 quart caserole. Crush cereal and stir in remaining 1/4 cup
melted margarine. Sprinkle over potato mixture. Bake at 350 degrees
for 50 minutes.

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