Hash Brown Potato Casserole

32 oz. bag of (cubed) hash browns (thaw for 1/2 hour)
1 stick butter melted
2 T. minced onions
1 t. salt
1/2 t. pepper
1 can cream of chicken soup
1 pint of sour cream
1/2 lb. grated cheddar cheese

Mix all ingredients together in large bowl. Pour into 9X14 pan. Sprinkle
with parsley & paprika. Then top with 1 1/2 cups of crushed corn flakes.
Bake for 1hour at 350.

Variations:
* Use Mrs. Dash instead of salt & pepper
* I've used the different creamed soups along with the cream of chicken
(broccoli, mushroom, celery, etc.) when baking a double batch
* Bacon bits can be sprinkled on with the parsley & paprika
* Different cheeses can be used too...I've tried nacho cheese for a spicier
taste, or pizza cheeses for a stringier cheese
* Rice Krispies can be used in the place of corn flakes