2 lb. frozen shredded hash browns
1/2 c. melted butter
1 tsp. salt
2 tsp. dried onion
1/2 tsp. pepper
1 can cream of chicken or celery soup
1 container sour cream (about 2 c.)
2 c. grated Cheddar cheese
1/2 c. Baco's or crisp bacon pieces
Parsley (garnish top after baking)
2 c. corn flakes

Thaw potatoes. Mix everything. Save corn flakes, a little cheese for the top. Bake at 350 degrees in buttered 9x13 inch pan 40 to 60 minutes. Can be used with chunky hash browns.