Hash brown potato casserole

32 oz. bag of (cubed) hash browns (thaw for 1/2 hour)
 1 stick butter melted
 2 T. minced onions
 1 t. salt
 1/2 t. pepper
 1 can cream of chicken soup
 1 pint of sour cream
 1/2 lb. grated cheddar cheese
 
 Mix all ingredients together in large bowl.  Pour into 9X14 pan.  Sprinkle 
 with parsley & paprika.  Then top with 1 1/2 cups of crushed corn flakes.  
 Bake for 1hour at 350.
 
 Variations:
 *    Use Mrs. Dash instead of salt & pepper
 *   I've used the different creamed soups along with the cream of chicken
     (broccoli, mushroom, celery, etc.) when baking a double batch
 *   Bacon bits can be sprinkled on with the parsley & paprika
 *   Different cheeses can be used too...I've tried nacho cheese for a spicier
     taste, or pizza cheeses for a stringier cheese
 *   Rice Krispies can be used in the place of corn flakes