1 1/4 oz. env. sour cream sauce mix or 3/4 c. prepared sour cream
10 oz. pkg. frozen Parsian style vegetables with sauce
1 1/2 oz. env. white sauce mix
1/4 tsp. salt
1 c. milk
3 c. frozen Southern style hash brown potatoes, thawed
1/2 of a 3 oz. can French fried onions

Prepare sour cream sauce mix according to package directions; set aside. In large saucepan cook frozen Parsian style vegetables according to package directions. Do not drain. Stir in dry white sauce mix with salt; gradually stir in milk. Bring to boiling, stirring constantly. Stir in sour cream and has browns. Turn vegetable mixture into a 12 x 7 1/2 x 2 inch baking dish. Bake, uncovered, at 350 degrees till hot, about 30 minutes. Circle edge of casserole with French fried onions. Bake 5 minutes more. Trim with parsley, if desired. Makes 10 servings.