From Cheryl Jackson
1 pint sour cream
32. oz. frozen hash browns
12 oz package bacon (optional but really good)
2 cans cream of chicken soup
1 TBs dry onion (rehydrate-toss in water)
1/4 c. fresh parsley
2 cup longhorn cheese
1 tsp. garlic pepper
Top with 1 cup crushed corn flakes and 1/2 stick butter. Bake @350 for 45 min.
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