2 lbs. frozen hash browns, thawed or 6 c. fresh raw hash brown potatoes
2 c. grated or Colby cheese
1 c. finely chopped onions
Parsley or garlic
Salt to taste
8 oz. sour cream
1 can mushroom soup
Butter
Crushed potato chips or bacon bits

In a large bowl, mix mushroom soup, sour cream, cheese, seasonings and onions. Add potatoes and mix well. Pour into 9x13 inch cake pan; dot with butter. Top with chips or bacon bits. Bake at 35-45 minutes. Makes 10-12 servings.