2 lb. bag frozen hash browns 1 can cream of chicken soup 1 8 oz. sour cream 1 c. grated velveeta 1/2 c. margarine, melted 1/4 c. margarine, melted (set aside) 2 tsp. salt 1/2 c. milk 2 c. crushed corn flakes
Mix all of the ingredients in a 9 x 13-inch pan. Top with 2 cups crushed corn flakes and 1/4 cup melted butter poured over corn flakes. Heat in oven, 350-degrees for 1 hour or until bubbly.
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