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Cheesy Potato Casserole
1 can cream of chicken soup
2 cups sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
2 cups cheddar cheese, shredded
1/3 cup green onions, sliced
1 bag Ore-Ida Country Style Hash
2 cups corn flakes, crushed
1/4 cup butter, melted
Preheat oven to 350°F. Coat 13 x 9 baking dish with nonstick cooking spray. In large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into baking dish. In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture.
Bake uncovered for about 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Garnish with additional sliced green onion if desired.
Tip: If desired, substitute Ore-Ida Country Style Hash Browns with Ore-Ida Southern Style Hash Browns or Potatoes O’Brien. If desired, substitute condensed cream of chicken soup with condensed cream of turkey soup.
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