20-oz. pkg. frozen
shredded hashbrowns 10-3/4 oz. can cream of chicken soup 1 c. sour
cream 1/4 c. margarine, melted 1 c. shredded Cheddar cheese 6 slices
bacon, crisply cooked and chopped 2.8-oz. can French fried
Spread hashbrowns evenly in the bottom of
a greased 13"x9" baking pan. Mix soup, sour cream and margarine together; spread
over hashbrowns. Sprinkle with cheese, bacon and onions. Bake, covered, at 350
degrees for 45 minutes. Makes 10 servings.