1/2 (32 oz.) pkg. frozen hash brown potato nuggets (3 1/2 c.) - slightly
thawed
1 lb. lean ground beef
1/2 tsp. salt
dried parsley flakes
11 oz. can condensed Nacho cheese soup
1 med. onion (chopped)
1/4 tsp. pepper
15 1/2 oz. can red kidney beans (drained)

About 1 hour before serving, preheat oven to 400 degrees. In 10 inch skillet, over high heat, cook ground beef, onion, salt, pepper and 1 tablespoon parsley flakes, stirring occasionally, until all pan juices evaporate and meat is well- browned. Spoon off fat if any. Stir in kidney beans and half of undiluted soup. Spread half of hash brown potato mixture in bottom of greased deep 2 quart casserole; top with ground beef mixture, then with remaining potato mixture. Sprinkle with 1 teaspoon dried parsley flakes. Bake uncovered, 40 to 45 minutes, until potatoes on top are golden and mixture is hot. Makes 6 main dish servings.