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Cheesy Potato Casserole


Heat oven to 350°F.

2.In large bowl, combine 1 pint (2 cups) sour cream, 1 can (10 3/4 oz) condensed cream of chicken soup, 1/2 cup melted butter, 1 tablespoon garlic salt, 1 cup chopped onions, 1 bag (30 oz) frozen country-style shredded hash brown potatoes, partially thawed, and 2 cups shredded Cheddar cheese (8 oz); stir until well blended.

3.Pour into ungreased 13×9-inch (3-quart) glass baking dish.

4.Bake 45 minutes.


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