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"My perfect last meal would be: shrimp cocktail, lasagna, steak, creamed spinach, salad with bleu cheese dressing, onion rings, garlic bread, and a dessert of strawberry shortcake."
Joan Rivers (1933-2014) American actress, comedian, writer, producer, and television host

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I think there are 1,000 different versions of this dish running around the country. Some people tell me they add different meats and use different cream soups. I like mine just the way my neighbor taught me to make it.

Preparation Time: 1 Hour 30 Minutes    Serving Size: 6

  • (1) 2-pound bag diced frozen southern hashed brown potatoes
  • (1) 10 3/4 ounce can cream of chicken soup
  • 16 ounces sour cream
  • 3 cups sharp cheddar cheese, shredded
  • 1 stick butter  (8 tablespoons)
  • salt and pepper to taste
Heat oven to 350°. Grease a 13x9x2 baking dish with butter. Place all ingredients, including remaining butter cut into pieces, in a large bowl and mix well. Pour into baking dish and bake at for 1 to 1 1/2 hours. I like to use a clear dish and bake just a bit longer until it browns very well all around.

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