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Sour Cream Hash Brown Potatoes Recipe


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     Sour Cream Hash Brown Potatoes

Category   Entrees - Maindishes
Sub Category   None
Preptime   2 hrs.

1 can Cream of Mushroom soup
1/2 cup finely chopped onion
2 cups grated cheddar cheese
1 pt (16 oz) sour cream
1 cup butter (2 sticks) or margarine
1/4 cup milk
2 cups crushed Corn Flakes
1 2lb. bag of cubed hash brown potatoes

In medium mixing bowl, mix soup with 1/4 cup milk, set aside. Crush 2 cups of Corn Flakes, set aside. Preheat oven to 350 degrees Bake.
In shallow casserole dish spread frozen potatoes to cover. Cut 1/2 of the butter or margarine in small pieces over the top. Mix onions, salt, and cheese into the soup mixture and spread in a layer over the potatoes, coating completely (corners!).
In small sauce pan melt the other half of the butter or margarine. Remove from heat and stir in crushed Corn Flakes. Spread Corn Flake mixture over top.
Place casserole into oven, do NOT cover, and bake for 70 minutes. May be made ahead of time and reheated.
Serving Suggestions
For holiday or Sunday dinners, or a cold night.

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