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Potato Cheese Casserole

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1 2 pound bag frozen hash browns
1 cup butter; melted
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup onion; chopped
1 pint sour cream
1 can cream of chicken soup
10 ounces cheddar cheese - mild; grated
1 1/2 cups corn flakes; crushed

Grease a 9 by 13 inch pan. Place hash browns on bottom of pan. Sprinkle 1/2 the cheese over this. Mix the salt, pepper, onion, sour cream, and soup, and pour over hash browns. Sprinkle the remainder of the cheese over that. Top with a mixture of melted butter and corn flakes. Bake at 350 degrees for about 1 hour. The original recipe called for 3/4 butter and 1/2 cup corn flakes, but Cindy likes it better this way, and so do I! Posted to the BBQ-List by George (Gecrain@aol.com) on 14 Dec 1998 - - - - - - - - - - - - - - - - - -

Yield: 10 servings

Preparation Time: 1:15


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