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Hash Brown Casserole Recipe by

https://www.facebook.com/campbellskitchen?sk=app_225767550820378&app_data=User.htm%3Fuiid%3Dc0f85f01b9be6a1411f12166e0e6c19d%26listId%3D36590a14cda14b2985bfc49c4478d4d1%26suid%3D9802ce62cdfde71b300bf9d939267059%26iid%3D25085f6d65a379496d092b592a5b85b7%26rdrId%3Du7r1%26mlActions%3Dfl&mlrdr=t

Ingredients

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1 container (8 ounces) sour cream

1/2 cup butter, melted (1 stick)

1 bag (32 ounces) frozen hash-brown potatoes (about 7 1/2 cups)

1 medium onion, chopped (about 1/2 cup)

1 package (8 ounces) shredded Cheddar cheese (about 2 cups)

Ground black pepper

1/2 cup crushed corn flakes

Instructions

1. Stir the soup, sour cream, butter, potatoes, onion and cheese in a 3-quart shallow baking dish. Season with the black pepper. Sprinkle the potato mixture evenly with the crushed corn flakes.

2. Bake at 350°F. for 45 minutes or until the mixture is hot and bubbling.

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