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“This recipe is from a small town church cookbook. Sometimes those are the best.”
READY IN:
1hr 10mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • 1 (2 lb) bag hash browns
  • 16 ounces sour cream
  • 10 12 ounces cream of chicken soup
  • 8 ounces shredded cheese (your favorite)
  • 1 small onion, finely chopped
  • 12 teaspoon salt
  • 12 teaspoon garlic salt
  • 14 teaspoon pepper
  • 12 cup melted butter
  • Topping
  • 2 cups crushed corn flakes
  • 12 cup melted butter

Directions

  1. Preheat oven to 350.
  2. Blend together all ingredients, excluding the topping ingredients.
  3. Place in a 9x13 pan.
  4. Mix cornflakes and butter for the topping and spread over the potato mixture.
  5. Bake for 45 minutes to 1 hour.

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