Hashbrowns: Cover 2 cups hashbrowns with 3 cups hot water in 2½ quart bowl. Stir in 1 tsp. salt. Soak a few minutes and drain.

Cheesy Potato Casserole: Mix hashbrowns, bacon bits, cheese, salt & pepper, minced onion, put in buttered 9 x 13 dish. Mix margarine, soup, sour cream, milk, pour over. Top with corn flakes. Bake 1 hour at 350°. Can be frozen for future use or made a day ahead.

INGREDIENTS: 2 lbs. hashbrowns • 1/2 cup bacon bits • 2 tbs. dried minced onion • 1 cube butter • 1 pint sour cream • 2 cup crushed corn flakes • 2 cup grated cheese • 1 tsp. salt • dash of parsley • 1 can cream of chicken soup • 1/2 cup milk • 1/2 cube margarine

Featured Ingredient: Hashbrown Potatoes Bin# 1603