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  • 1 (28 to 32 oz) bag frozen hashbrowns
  • 1 (10.75 oz) can cream of chicken soup (I used 98% fat free)
  • 1 cup sour cream (I used light)
  • 1 ½ cups sharp cheddar cheese
  • 2 tablespoons butter, melted
  • 2 tablespoons diced onion
  • ½ cup sharp cheddar cheese (optional topping)
  • green onions, sliced (optional topping)
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