Always a favorite, therefore always present at big family dinners.

Here’s a pic of Annette’s three children, Faye, Neal, and Anita, taken at one of those big Christmas family dinners.
2 lbs. hash brown potatoes, thawed
1 can cream of celery soup
2 cups sour cream (may be substituted with another can of soup and 1 can water)
1 tablespoon parsley
1 medium chopped onion
2 cups shredded Cheddar cheese
½ stick butter or margarine
1 ½ cups crushed corn flakes
Mix all ingredients except butter and corn flakes. Spray a 9×13″ pan with vegertable oil, then pour mixture into it. Melt butter and mix with corn flakes. Cover the casserole with this topping. Bake uncovered at 375º F. for 1 hour.
Side Dishes, 2004