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1 (2 lb) bag frozen hash browns
2 cans of cream of chicken soup
1-16 oz sour cream
1 cup chopped onion
2 cups grated sharp cheddar cheese
1/2 cup margarine
2-1/2 cup cornflakes
Place has browns in 13x9 pan.
Combine soup, sour cream, onion, and cheese.
Pour over potatoes.
Cover with foil.
Bake at 350 degrees for 1 hour.
Soften margarine and mix with cornflakes.
Spread over top.
Bake additional 30 minutes, uncovered.
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