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    Cheesy Garlic Hashbrown Casserole by:

2 tsp. Garlic & Herb Spread Mix (dry)
1 cup onion, chopped
1pkg. (28 to 32 oz.) frozen hash brown potatoes
2 cup shredded Italian style cheese blend, reserve 1 cup
1 cup (8 oz.) sour cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 can (10.75 oz.) condensed cream of mushroom soup (undiluted)*
1 cup milk or water

Preheat oven to 350° and generously grease a 13 x 9 inch baking dish.

Mix all ingredients (except 1 cup of cheese, reserved) in a large mixing bowl. 
Spoon mixture into a well greased 13 x 9 inch baking dish. 

Sprinkle reserved cup of cheese evenly over top of mixture.  Cover with foil and bake for 30 minutes.

Remove foil and continue baking an additional 30 to 40 minutes or until bubbly around the edges and the cheese begins to melt.  Serves 6. 

*Use Cream of Chicken, Potato or Celery if you prefer.

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