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Hash Brown Casserole

32 oz Package frozen hash browns thawed
3/4 c Melted butter or margarine
1 c Shredded cheddar cheese
1/2 c Chopped onion
10 1/4 oz Cream of chicken soup, undiluted
8 oz Carton sour cream
2 c Crushed corn flakes

Combine potatoes, half of the butter, onions, soup, sour cream and cheese. Stir well. Pour into a 2 1/2 quart casserole. Pour remaining butter over crushed cereal. Sprinkle over potato mixture. Bake at 350 for 50 minutes.

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