2 - 24 oz Hash Browns
2 Cans Cream of Chicken Soup
1/2 Onion
1/2 Cup Grated Cheese
1 Cup Sour Cream
Thaw hash browns in 9X13 pan. Saute onions until clear, add soup and cheese until it is melted. Turn off heat. Add sour cream. Mix into potatoes. Top with crushed buttered corn flakes. Bake 350 for 45 minutes.
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