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See below ingredients and instructions of the recipe
2 lb Frozen Shredded Hashbrowns 1/4 c Dried Minced Onion
1 cn Campbell Cheddar Cheese Soup 1/2 ts Ground Black Pepper
1 cn Milk 1/8 ts Liquid Smoke Flavoring
1/2 c Butter 1/2 c Shredded Cheddar Cheese
Preheat oven to 350. Spray a 4 quart casserole with non-stick cooking
spray. Thaw potatoes. Heat soup, milk, butter, onion, pepper, and
smoke flavoring in a medium saucepan just to boiling over medium
heat. Put potatoes in casserole and pour hot soup mixture over. Stir
to blend. Bake in covered casserole for 50 minutes. Garnish with
shredded cheese. Submitted By PAT BROWNLEE On 01-16-95 (1545)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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