2 lb. pkg. frozen hash browns, partially thawed
1/4 c. butter
1 can cream of chicken soup
1 pt. sour cream
1/3 c. chopped green onion
2 c. shredded Cheddar cheese
1 c. bread crumbs
4 tbsp. melted butter
1 tsp. parsley flakes

Over heat mix together 1/4 cup butter and soup; blend well. Add sour cream, onion and cheese. Stir mixture into the potatoes. Pour into greased casserole and bake, covered, for 25 minutes.

Uncover and sprinkle with crumbs which have been mixed with 4 tablespoons melted butter. Cover and bake for 20 minutes longer. Yield 12 servings.