Partially defrost hashbrowns.
Mix sour cream and cream of chicken soup in a large bowl. Add ½ cup of the melted margarine, onion, cheddar and spices and mix well. Mix in hashbrowns.
Evenly layer in a 9x13 greased casserole dish. Sprinkle crushed corn flakes over top and pour remaining margarine over entire dish.
Bake uncovered at 350° for 1 hour.
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|Serving Size: 1 Serving (1152g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 910 (55%)|
|Amt Per Serving||% DV|
|Total Fat 101.2g||135 %|
|Saturated Fat 52.5g||263 %|
|Monounsaturated Fat 33.9g|
|Polyunsanturated Fat 8.8g|
|Cholesterol 304.6mg||94 %|
|Sodium 2220.1mg||77 %|
|Potassium 3084.7mg||81 %|
|Total Carbohydrate 112g||33 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 111.9g|
|Protein 78.2g||112 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1655
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