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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.
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