INGREDIENTS
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1 (20-oz.) package refrigerated hash browns
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1 1/2 cups (6 oz.) 2% reduced-fat shredded Mexican four-cheese blend
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1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
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1 (8-oz.) container reduced-fat sour cream
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1/3 cup chopped fresh chives
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1 garlic clove, pressed
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1/2 teaspoon salt
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1/2 teaspoon freshly ground pepper