"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
2 lb frozen hash brown 1/2 c melted margarine 1 tsp salt 1/2 tsp pepper 2 cans cream of chicken soup 1 pt. sour cream 1/2 c chopped onio 16 oz. shredded cheese
Thaw potatoes and combine all ingredients in a large bowl. Put in 9x13 casserole pan or 2 smaller casserole pans. (This casserole can be made and frozen, thaw to cook.) Bake for 1 to 1 1/2 hours @ 350º.
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