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Ingredients
  • 30 ounces frozen shredded hashbrowns, thawed (I throw them in the fridge about a day before I want to make this)
  • ½ cup melted butter
  • 1 can cheddar cheese soup
  • 1 ½ cups sour cream
  • 1 cup chopped onion (I prefer frozen so it’s softer)
  • 2 cups shredded cheddar cheese (try half mild, half sharp if you’re adventurous!)
  • ½ teaspoon pepper
  • Tony’s to taste
Steps
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