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Serves: 8
Season-Autumn
Category: Sides
Submitted by Joanne McDonald, British Columbia Canada
Top with French fried onions for added crunch, if you'd like.
1 (30-ounce) package frozen hashbrown potatoes, thawed
2 cups sour cream
2 (10 3/4-ounce) cans cream of mushroom soup
1 onion, chopped
2 to 3 cups shredded Cheddar cheese, divided
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Combine hashbrowns, sour cream, soup, onion and 2 cups cheese together; mix well. Spread into a lightly buttered 13" x 9" baking pan; sprinkle with remaining cheese. Bake at 350 degrees for one hour.
From "5 Ingredients or Less!" Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.
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