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Hash Brown Potato Casserole



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  • 1 stick butter
  • 1/2 onion (chopped)
  • 1 lb. diced Velveeta Cheese
  • 1 cup sour cream
  • 1 can cream of Mushroom soup
  • 2 lb. bag of frozen diced hash brown potatoes



Step 1

Melt butter in large skillet. Add chopped onion and sauté until soft and tender. Add velveeta, sour cream and cream of mushroom. Cook a few minutes until all blended and cheese melted….don’t leave fire too hot or it will burn.

Add the hash brown potatoes and stir together. Place into a greased pyrex dish. Bake at 350 until all is bubbly…maybe 30 minutes.

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