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Harvest Potatoes
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Harvest Potatoes
1 can cream of chicken soup
1 cup sour cream
2 cups cheddar cheese, shredded
1½ tsp salt
1 medium onion, diced
1 (32 oz.) package shredded hash browns, thawed
Blend the soup and sour cream. Add the cheddar cheese, salt and onion and mix well. Add the thawed hash browns. Spray a 9×13-inch baking dish with cooking spray. Spread the potato mixture in the dish and bake at 350 F for 45 minutes. NOTE: Plain yogurt can be used instead of sour cream.
Recipe courtesy of Donna Dettmer, Columbus