Potato Casserole
Recipe from the kitchen of Georgia Thomas
Country Classics
2 lbs. frozen hash browns
¼ c. margarine, melted
2 cans cream of chicken, mushroom or celery soup
½ c. chopped onions
2 c. grated Cheddar cheese
Salt and pepper
8 oz. carton sour cream
Mix well. Bake 1 to 1 ¼ hours at 325 to 350 degrees. Can be topped with more cheese or crumbs is desired.
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