"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
32 oz. frozen hash browns (Southern style) 1 can cream of celery soup 1 can cream of potato soup 1 can cream of chicken soup 8 oz. sour cream 1 c. chopped onions 8 oz. shredded cheddar cheese Paprika Parsley
Mix soupls together and pour over potatoes. Sprinkle with paprika and parsley. Let stand overnight in covered 9 X 13 inch pan. Uncover pan and bake at 350 degrees for 1 1/2 hours.
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