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Easy HoneyBaked Hash-Brown Brunch

Preheat oven to 350°F. Pour into a lightly greased 13 x 9 x 2 glass casserole:
   1 2-pound package frozen diced hash brown potatoes, unthawed

Add and mix together;
   1 10 3/4-ounce can cream of celery soup or cream of mushroom soup, undiluted
   1 cup diced HoneyHaked Ham
   1/2 tsp. dried thyme
   3 cups (packed) grated sharp cheddar cheese (about 12 ounces)
   1 cup sour cream
   1 cup finely chopped onion

Bake until top is slightly golden, about 1 hour. Sprinkle top with:
   1 6-ounce can French fried onions, crumbled

Bake an additional 10 minutes.

Serves 4


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