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