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2 lb bag frozen Ore-Ida shredded hash brown 

(They have tried to skimp on the packages and they are no longer 2 lbs, although recently I found them with a label saying 20% more free, when it should have instead said Classic Frozen Potatoes. But that’s another discussion.) 

1 tsp salt
1⁄2 tsp freshly ground pepper
1⁄2 cup finely chopped onion
2 cup pkg shredded sharp cheddar
1 1⁄2 sticks of butter (divided)
1 pint sour cream
1 Tbsp Milford Spice Co Awesome Onion Soup 

1 can cream of chicken soup
2 cups crushed corn flakes 

Thaw potatoes. (I usually pull the bag from freezer to fridge overnight). In extra-large bowl, mix together potatoes, cheese, salt, pepper and onion. In a glass bowl melt 1 stick of butter. Add to that: sour cream, cream of chicken soup and M.S.C. Awesome Onion Soup. Whisk together, and then stir into potatoes. Put into 9x13 cake pan. In another glass bowl melt the remaining 1⁄2 stick of butter, and then mix in the crushed corn flakes. Arrange over top of potatoes. 

Bake 350 for 45 min. I’m pretty sure you’ll never make them any other way from here on out!  

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