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Friday, March 6, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Vegetables & Side Dishes
Contributed by: Matthew Petschke
  • 1 can cream of chicken soup
  • 1 small container sour cream
  • 1 (8 oz.) package shredded sharp cheddar cheese
  • 5 TBS melted butter
  • 2 lbs. frozen hash browns, thawed
Preheat oven to 350 degrees.
Grease a 13- by- 9-inch baking dish. In the pan, mix the cream of chicken soup, sour cream, cheese and butter; mix in the hash browns. Lightly pat down the mixture and bake uncovered for one hour.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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