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Ingredients
  • subheading: For the potatoes:
  • 2 pounds frozen hash browns (I use the cubed Southern hash browns)
  • 1 cup (8 ounces) sour cream
  • 1 can (10.5 ounces) cream of chicken soup
  • 1 small-medium onion, diced
  • ½ cup (4 ounces) melted butter
  • 1 and ½ cups (6 ounces) shredded cheddar cheese (I always use sharp)
  • salt and pepper to taste (I don’t usually measure, but for this baking I used ½ teaspoon of each, and it was not enough.)
  • subheading: For the topping:
  • 1 and ½ cups crushed corn flakes
  • ½ stick (¼ cup or 2 ounces) butter, melted
Steps
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