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Potato Casserole

1/2 cup butter or margarine, melted
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried oregano
10 3/4-ounce can condensed cream of celery soup, undiluted
2 cups sour cream with chives
2 pounds frozen hash browns, thawed
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 cups shredded cheddar cheese

2 cups crushed cornflakes
1/4 cup butter or margarine, melted

Mix together butter, salt, pepper, oregano, soup and sour cream;
set aside. Combine hash browns, onion, celery, green pepper and
cheese; add to sour cream mixture. Mix well. Spoon into a greased
13" x 9" x 2" baking dish. For topping, combine cornflakes and
butter; sprinkle over casserole. Bake at 350 F for 45 minutes.
Yields 9-12 servings.

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