Hash Brown Potato Casserole
32 oz. bag of (cubed) hash browns (thaw for 1/2 hour) 1 stick butter melted 2 T. minced onions 1 t. salt 1/2 t. pepper 1 can cream of chicken soup 1 pint of sour cream 1/2 lb. grated cheddar cheese
Mix all ingredients together in large bowl. Pour into 9X14 pan. Sprinkle with parsley & paprika. Then top with 1 1/2 cups of crushed corn flakes. Bake for 1hour at 350.
Variations: * Use Mrs. Dash instead of salt & pepper * I've used the different creamed soups along with the cream of chicken (broccoli, mushroom, celery, etc.) when baking a double batch * Bacon bits can be sprinkled on with the parsley & paprika * Different cheeses can be used too...I've tried nacho cheese for a spicier taste, or pizza cheeses for a stringier cheese * Rice Krispies can be used in the place of corn flakes