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Hash Brown Potato Casserole


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  • 1 can condensed cream of chicken soup
  • 1 container (8 oz.) sour cream
  • 1/4 C milk
  • 1/4 tsp. salt
  • 1 package (2-lbs.) refrigerated or frozen hash brown potatoes, thawed
  • 2 C (8-oz.) finely shredded sharp cheddar cheese
  • 1/4 C chopped onions
  • 1-1/4 C crushed corn flakes



Step 1

Preheat the oven to 350. Coat a 3-qt. casserole with PAM and set aside. In a large bowl, stir togethr the soup, sour cream, milk and salt. Then gently stir in the potatoes, Cheddar cheese and onions. Transfer the mixture to the prepared casserole. Sprinkle with the corn flakes. Bake for 45-60 minutes or just until the potatoes are tender.


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