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Cracker
Barrel Hashbrown Casserole
| 2 lbs. frozen shredded hashbrowns, thawed
½ c butter, melted 1 t salt ½ t black pepper ¼ c finely chopped onion 1 can cream of chicken soup 8 oz. Colby cheese, grated Combine soup, margarine, salt, pepper,
onion and cheese. Gently mix in the potatoes and pour into a greased 9x13
inch baking pan. Bake in 350° F. oven for 35 to 40 minutes.
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