2 lb. frozen shredded hash browns
1 tsp. salt
1/2 cup (1 stick) melted butter
2 tbsp. dried minced onion
1/2 tsp. pepper
1 can cream of potato or celery, chicken or mushroom soup
2 cups (1 pint) dairy sour cream
2 cups grated cheddar cheese
1/2 cup cooked, drained bacon pieces
Sprinkle of parsley
2 cups corn flake crumbs

Thaw potatoes; mix all ingredients except corn flakes crumbs. Reserve some cheese for top. Put in buttered 9x13-inch pan. Sprinkle cheese and corn flake crumbs over top.

Bake 40 to 60 minutes at 350°F, uncovered. Can be made ahead and put in refrigerator before baking.