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( Baked Potato Soup )

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Since there will be no Easter dinner in my house, I thought someone might like to make one of my all time favorites:

( Corn Pudding )

1 (2 lbs) package of hash brown potatoes, thawed
2 cans cream of potato soup
2 cups grated sharp cheedar cheese
1 pt. sour cream
salt and pepper

Combine all ingredients except cheese in a large casserole dish, mix well. Sprinkle with cheese.

Bake @ 350 degrees for an hour or until golden brown