1 (1 1/4 oz.) envelope sour cream sauce mix
1 (10 oz.) pkg. frozen Parisian-style vegetables with sauce
1 (1 1/2 oz.) envelope white sauce mix
1/4 tsp. salt
1 c. milk
3 c. frozen Southern-style hash brown potatoes, thawed
1/2 (3 oz.) can French-fried onions

Prepare sour cream sauce mix according to package directions; set aside.

In large saucepan, cook frozen Parisian-style vegetables according to package directions; do not drain. Stir in dry white sauce mix and salt; gradually stir in milk. Bring to boiling, stirring constantly. Stir in sour cream sauce and hash browns.

Turn vegetables mixture into 12 x 7 1/2 x 2 inch baking dish. Bake, uncovered, at 350 degrees until hot, about 30 minutes. Circle edge of casserole with French-fried onions. Bake 5 minutes more. Trim with parsley, if desired. Makes 10 servings.