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Cheesy Hash Brown Casserole

2 lbs. frozen hash brown potatoes, thawed
3/4 cup butter or margarine, melted, divided
1 tsp. salt
Dash pepper
1/2 cup chopped onion
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
2 cups (8 oz.) mild Cheddar cheese, shredded
2 cups crushed corn flakes
Paprika

Combine the potatoes, 1/2 cup butter, salt, pepper, onion, soup, and cheese. Pour into a 13 x 9 x 2-inch casserole dish. Top with corn flakes and remaining melted butter. Bake at 325° for 1 hour. Sprinkle with paprika and serve hot. Makes 12 servings.

 


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