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Hash Brown Potato Casserole

Ingredients:

1 2-pound bag frozen hash brown potatoes, defrosted
2 cups sour cream
1 10 3/4-ounce can condensed cream of chicken soup
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups grated cheddar cheese
1/4 cup butter melted
2 cups corn flakes, crushed


Preparation:

Preheat oven to 350 degrees F. Combine sour cream, cream of chicken soup, salt, pepper and cheese in a large bowl. Fold in hash browns and pour into a 3-quart casserole that has been sprayed with nonstick cooking spray.

Combine melted butter with the crushed corn flakes and sprinkle over top. Bake for 45 minutes.

Serves 10













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