24 oz. frozen hash browns
1 stick melted butter (reserve 1/2 stick)
1/2 c. chopped onions
1/2 tsp. salt
1 can cream of chicken soup
1 c. sour cream
1 egg
2 (8 oz.) pkgs. grated cheddar cheese (reserve 1/2 of 1 pkg.)
1/2 c. bread crumbs
Parsley

Defrost potatoes and combine with rest, except for the reserved 1/2 stick of melted butter, bread crumbs and the reserved cheddar.

Spread in 3-quart lasagna pan. Top with bread crumbs mixed with reserved butter. Sprinkle with remaining cheese and parsley. Bake at 350 degrees for 45 minutes to 1 hour.