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Country Kitchen
May 1, 2009 Previous Recipe | Next Recipe
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BLUEBERRY CAKE
MARINATED VEGETABLE SALAD
SPINACH SALAD
PEACH DELIGHT
PASTA SALAD
HASH-BROWN CASSEROLE
CREAM CHEESE PIE
CHICKEN BALL
CHEESE DANISH
G-R-R-E-A-T COOKIES
HAMBURGER-NOODLE CASSEROLE
CHICKEN SPAGHETTI
ROLL TIDE PUNCH
HASH-BROWN CASSEROLE

1 (2-pound) bag hash-brown potatoes, thawed
1/2 cup chopped onion
10 ounces cheddar cheese, grated
1 (8-ounce) carton sour cream
1 (10-ounce) can cream of chicken soup
1/2 teaspoon salt
1/4 teaspoon pepper
1 stick butter, melted

Mix all ingredients in a large bowl and transfer to a greased 9-inch by 13-inch baking dish. Bake at 350 for 1 hour. Serves 8-10.





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