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TEXAS POTATOES 
2 lb. bag of hash browns
1 onion, chopped
2 cans cream of chicken soup
1 pt. sour cream (16 oz.)
8 oz. cream cheese
1/2 lb. grated Cheddar cheese
1 bag Pepperidge Farm herb seasoning stuffing mix, crushed
1 stick butter

Put hash browns and onion in a 9 x 13 inch pan. Mix soup, sour cream and cream cheese and pour over hash browns. Sprinkle on grated Cheddar cheese, sprinkle on stuffing mix, top with butter pats. Bake at 350 degrees for 1 1/2 hours.
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