by Elsie Tinivell
2 lbs. frozen hash browns (unthawed)
1 can cream of chicken soup
1 pt. sour cream
1/2 lb. sharp cheese (grated)
1/2 c. minced onion
Mix and bake in 9″ x 13″ greased dish at 350° for 1 hr.
Topping: Mix 1/2 stick melted butter and 2 c. crushed corn flakes. (Apply before baking.) Cover with foil for first 40 min.
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