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Country Kitchen
May 1, 2008 Previous Recipe | Next Recipe
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MEXICAN CHICKEN
POPPY SEED CHICKEN
CORN CASSEROLE
LAYERED LETTUCE SALAD
CHEESE GARLIC BISCUITS
HASH BROWN CASSEROLE
CAMP STEW
SPAGHETTI SALAD
CROCK-POT CHILI
HASH BROWN CASSEROLE

1 stick of margarine, plus more for topping
1 small onion, chopped fine
1 (10-ounce) can cream of chicken soup
1 (8-ounce) container sour cream
2 cups shredded cheddar cheese
1 (26-ounce) package frozen hash brown potatoes
2 sleeves buttery round crackers, crumbled
Preheat oven to 350 degrees.

Place margarine and onion in a skillet and sauté until onion is translucent. Combine onion and margarine with soup, sour cream, and cheese in a large bowl. Add potatoes and stir well. Transfer mixture to a greased 9-by-13-by-2-inch baking dish.
Top potato mixture with crushed crackers and dot with additional butter or margarine. Bake for 30 to 45 minutes until bubbly and browned.





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