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Yummy Potatoes

32 oz frozen hashbrowns
1/4 c butter, melted
1 pint sour cream
1 can cream of chicken soup
1/3 c chopped green onion
1 1/2 c shredded cheese
1/3 c crushed corn flakes
2 Tbs butter

Mix first six ingredients and pour into 9x13 pan. Mix cornflakes
and butter together, sprinkle over potato mixture. Bake 45 minutes
at 350F. Or use a glass pan and nuke until hot and bubbly.

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