INGREDIENTS
•
32-oz. pkg. frozen hash brown potatoes, thawed.
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salt and pepper to taste.
•
10-3/4 oz. can cream of chicken soup.
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16-oz. container sour cream.
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1/2 c. butter, melted.
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1/2 c. onion, chopped.
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8-oz. pkg. shredded sharp cheddar cheese.