2 (16 oz.) pkgs. hash brown potatoes, thawed
6 tbsp. butter
3 tbsp. flour
1 1/2 tsp. salt
Pepper to taste
3 c. milk
2 tbsp. chopped parsley
1 tbsp. minced onion
1 1/2 c. grated American cheese

Melt butter; blend in dry ingredients. Add milk gradually, stirring until thickened. Add parsley, onion, potatoes, and the cheese. Pour into a greased casserole. Bake at 350 degrees until it bubbles around the edges (30 minutes to an hour), depending on how cold it was when put in oven. Serves 8 to 10.

Note: You can make this a day ahead and bake the next day.