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Harvest Potatoes


1 package (30 oz.) frozen hash browns potatoes
1 can (10 3/4 oz.) cream of chicken soup
1 cup sour cream
1 1/2 cups shredded cheddar cheese
1/2 cup butter or margarine, melted - Plus 1/4 cup for topping
Salt & pepper to taste
2 cups crushed corn flakes


Grease a 13 x 9" baking dish. Preheat oven to 350 degrees F.
Combine in a large bowl: soup, sour cream & butter - mix in frozen hash-browns and cheddar cheese till blended. Spread in to baking dish.

Top casserole with crushed corn flakes and drizzle with melted butter
Bake 40-55 minutes until bubbly or until lightly browned on top (totally depends on your oven).



Nutritional Information Per Serving

no nutrition information available

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