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Hearty Potato Casserole

2 pounds frozen hash brown potatoes
1/2 cup melted butter
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup onion, chopped
1 can (10-1/2 ounces) cream of chicken soup
1 pint sour cream
10 ounces sharp cheddar cheese, grated
2 cups crushed cornflakes or bread crumbs
1/4 cup melted butter, mixed with crumbs

Defrost hash brown potatoes and combine in large mixing bowl with
1/2 cup melted butter. Season with salt and pepper. Add chopped
onion, cream of chicken soup, sour cream, and grated cheese. Blend
thoroughly. Pour into buttered 3-quart casserole. Mix 1/4 cup melted
butter with crumbs. Sprinkle over potato mixture. Bake at 350
degrees for 45 minutes. For an entree, add 2 cups cooked diced
chicken or ham to casserole. Makes 12 servings.

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