Recipes
 

Ingredients:
8 sour cream
326/625 shredded cheddar cheese
1 cream of chicken soup
4 softened margarine
24 frozen hash brown potatoes
1 butter cracker crumbs
Directions:
Preheat oven to 350A°F. Mix together margarine, soup and sour cream. Add potatoes and cheese. Pour into greased 8 x 11 inch casserole dish. Sprinkle with cracker crumbs. Bake uncovered for 1 hour and 15 minutes. Freezes well.


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