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Megan's Hash Brown Casserole

1 package (30 ounce size) frozen shredded hash brown
potatoes, thawed
2 cups shredded cheddar cheese
½ up chopped onion
¾ teaspoon salt
½ teaspoon pepper
1½ cup sour cream
1 can (10-3/4 ounce size) cream of chicken soup, undiluted
1½ cup cornflakes, lightly crushed 1 tablespoon butter or
stick margarine, melted
1 tablespoon minced fresh parsley

Directions:

In a large bowl, combine the hash browns, cheese, onion,
salt and pepper.
In another bowl, combine the sour cream and soup. Pour over
potato mixture and mix gently to combine.
Transfer to a 3-quart baking dish coated with nonstick
cooking spray.
Toss cornflakes and butter; sprinkle over the top.
Bake, uncovered, at 350 degrees for 45-55 minutes or until
heated through. Sprinkle with parsley.

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