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Ingredients
  • subheading: For the casserole:
  • 30 ounces frozen hash brown potatoes (thawed)
  • ½ cup butter (melted)
  • ½ cup diced onion
  • 1 can cream of chicken soup (10.75 ounces)
  • 1 can cheddar cheese soup (10.5 ounces)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 8 ounces colby cheese (freshly shredded)
  • subheading: For the topping:
  • 1 cup panko bread crumbs
  • 2 tablespoons melted butter
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