From the kitchen of Joan Knewasser.  This recipe is from a
friend of mine at work.  Making this for breakfast is a Christmas
tradition at her house.  I've served it with Canadian bacon and
cinnamon rolls.
In a large bowl combine:

2 lb package frozen hash browns, thawed
16 oz carton sour cream
10 3/4 oz can cream of chicken soup
1 small onion, chopped
8 oz shredded cheddar cheese (2 cups)

Put in an ungreased 9x13 pan.
Bake uncovered @ 350 for about an hour.
Serve warm.
Hash Brown Casserole
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