3 cans cream of potato soup
3 c. shredded cheddar cheese
1 tsp. seasoned salt
2 tbsp. chopped parsley
16 oz. dairy sour cream
3 tbsp. instant minced onion
1/2 tsp. seasoned pepper
1 (32 oz.) pkg. frozen hash brown potatoes, thawed

Combine soup, sour cream, 2 cups of the cheese, onion, salt, pepper and parsley. Add thawed potatoes and mix. Pour into a 9"x13" baking dish. Sprinkle remaining cheese (and additional chopped parsley, if desired) over surface. Bake in a moderate oven for about 45 minutes or until bubbly and hot. Yield: 18 to 20 servings.