Potato Casserole

This is a simple and easy side dish that can be used to make any meal more fulfilling all year round. You will need a 2 and 1/2 quart baking dish preferable glass.

1 bag of Frozen Hash Brown Potatoes thaw for 10 minutes submerse in boiling water for four minutes then drain. Lay the hash browns onto a paper towel covered baking sheet letting them dry completely.
8 slices of beacon, fried crispy and crumbled
1/4 Cup of Butter
1 Can of Cream of Chicken Soup
1 Pint of Sour Cream
1/3 Cup of Spring Onions finely chopped (chop the entire onion)
2 Cups shredded Cheddar Cheese
2 Tab. Butter melted
2 Cups Corn Flakes
2 Tab. Freshly chopped Italian Parsley, finely chopped

Preheat oven to 350 degrees. Butter your baking dish bottom and the sides
In a large saucepan heat the 1/4 cup of butter and the chicken soup until it's heated through. Take it off the heat and blend in the sour cream,onions,cheese and the beacon crumbles.
Add the potatoes and mix well
Spoon into the buttered casserole dish.
Mix the corn flakes with the melted butter
Sprinkle the corn flake mixture over the top of the casserole.
Bake for forty-five minutes
Sprinkle the parsley over the top and severe.

Enjoy!