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    Mexican Cheesy Potatoes

    Source of Recipe


    14 ounces canned cream of chicken soup
    1 cup lowfat sour cream
    1/2 lb. taco flavored shredded cheese
    2 tsp. chili powder
    1 medium onion, finely chopped
    2 lbs. frozen hash brown potatoes
    2 Tbsp unsalted butter, cut into pieces

    Preheat oven to 375F. Combine first 4 ingredients in a large bowl.
    Stir in onion and potatoes. Transfer to a buttered 9x13 inch baking
    dish and dot with butter. Cover with foil and bake 45 minutes.
    Remove foil and bake another 15-20 minutes, or until golden. This
    recipe serves 12 people.




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