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Creamy Hashbrown Casserole
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1/2 stick | butter |
Large | onion |
1 can | cream of celery soup |
8 oz | Monterey Jack & Cheddar Cheese |
16 oz | sour cream |
1/2 tsp. | garlic powder |
1 pkg | thawed Hashbrown potatoes |
Crushed potato chips |
Melt butter in skillet, sauté onion until tender.
Mix soup with sour cream, garlic powder, salt & pepper to taste.
Stir cheese into soup mixture, then stir in Hashbrown potatoes.
Mix in onions when tender, pour into a 13x9" pan. Top with crushed potato chips.
Bake at 350 for 45 minutes.
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