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2 lb. frozen hash browns
1/2 c. melted butter
1 tsp. salt
1/2 tsp. pepper
1/2 c. chopped onion
1 can cream of chicken soup
1 (16 oz.) sour cream
2 c. grated, Cheddar cheese
2 c. crushed corn flakes
1/2 c. melted butter, mixed
with corn flakes

Defrost hash browns. Cook onions in 1/2 cup butter
until tender. Add onions, butter, salt and pepper to hash
browns. Add chicken soup, sour cream and grated cheese. Blend
ingredients thoroughly. Pour into greased 3 quart casserole or
13 x 9-inch dish. Mix 1/2 cup melted butter with corn flakes.
Cover potatoes with crumbs. Bake at 350 degrees for 45 to 60 minutes.
Casserole may be covered and stored in refrigerator overnight
before baking or may be frozen. Also very good with 2 cups
chicken or diced ham added as a main course. Serves 12.

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