2 lb. bag Ore-Ida hash brown cut potatoes
2 cans cream of potato soup
1 pt. sour cream
1/2 tsp. garlic salt
1/2 lb. shredded cheddar cheese
1/4 lb. butter
3 c. toasted bread cubed
Onion, grated or finely chopped
Parsley to taste

Preheat oven to 350 degrees. Melt butter and toss with bread cubes; set aside. Mix soup, sour cream, garlic salt, cheese, onion and parsley. Add potatoes and mix well. Pour into greased 13 x 9 pan casserole. Bake 1/2 hour. Remove from oven; cover with buttered bread cubes. Return to oven, bake 1/2 hour longer. Serves 15-20.