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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I was planning on making the recipe from a book of mine, but didn't have all the ingredients called for. So, I subbed some ingredients and this is what I came up with. Ingredients:
32 ounces frozen shredded hash browns |
1/4 cup melted margarine |
1 (26 ounce) can cream of chicken soup, undiluted |
1 cup sour cream |
1/2 cup shredded cheese (cheddar or colby-jack) |
5 -6 slices cooked chopped bacon |
2 cups crushed potato chips |
2 tablespoons melted margarine |
Directions:
1. Preheat oven to 350°F.
2. In a large bowl, mix together hashbrowns, 1/4 cup melted margarine, cream of chicken soup, sour cream, cheese and bacon.
3. Spread into a greased 9x13 inch pan.
4. Combine the crushed chips with the 2 tablesppons melted margarine and sprinkle over the top of the hashbrown mixture.
5. Bake for 30 minutes or until bubbly and the top is lightly browned.
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