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CHEESY SOUR CREAM POTATOES 
2 pkgs. (12 oz. each) frozen hash brown potatoes, thawed
1 pt. sour cream
1 can cream of chicken soup, undiluted
2 c. shredded Cheddar cheese
1 tsp. salt
1/2 tsp. pepper
1/4 c. grated onion

TOPPING:

2 c. crushed corn flakes
4 tbsp. butter

Mix potatoes, sour cream, soup, cheese, salt, pepper and onion together in a medium size bowl.

Pour mixture into a buttered 9x13 inch pan. Sprinkle crushed corn flakes on top of potato mixture. Cut butter into small pieces. Scatter butter over the corn flakes and bake in preheated 350 degree oven, uncovered, for 1 hour. Serves 10 to 12.

Variation: Use frozen O'Brien potatoes in place of the hash browns.

Variation: Instead of topping use 1 package Good Seasons Italian seasoning.

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