1 package frozen, shredded hash browns
2 cans Cream of Chicken soup
1 cup sour cream
1 – 2 cups cheddar cheese
salt to taste
Combine all ingredients and stir together. Put potato mixture in a 9x13 inch or round casserole dish. Cover with tin foil or lid. Bake at 350° for 1 – 1-½ hours. Can top with corn flakes or bread crumbs then cook, uncovered for the last 15 minutes. Let stand for 10 minutes before serving.
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