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Preheat oven to 425 degrees. Pour the hash browns into a lightly
greased 9x13 inch baking dish. In a large bowl, combine the cheese,
sour cream and soup, in a large skillet over medium heat. Combine the
onion with one stick of butter and saute for 5 minutes. Add this to
the soup mixture and spread this over the potatoes in the dish. Next,
arrange the crushed corn flakes overall in the dish. Melt the
remaining bake at 425 degrees for 1 hour.
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