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Print this Recipe    Hashbrown 07

Hashbrown Casserole

4 large baking potatoes
1 large onion
salt and pepper, to taste
2 pounds colby cheese, lowfat, shredded
10 ounces cream of chicken soup, low-fat

Coarsely grate potatoes (I use frozen hash browns). Place in greased
shallow baking dish. Add grated Colby cheese, finely diced onion,
can of soup, salt and pepper. Mix gently. Spread out evenly in
dish. Sprinkle a little of the cheese on top. Bake at 350. If raw
potatoes are used, bake 1 to 1 1/4 hrs.

If frozen potatoes are used, bake for 45 minutes or until golden
brown.

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