2 lb. frozen shredded hashbrown potatoes
1/2 c. oleo, melted
1 t. salt
1/2 t. pepper
1/4 c. onion, chopped
1 can cream of chicken soup, undiluted
8 oz. Colby cheese, grated
1 small jar chopped pimentos
1/4 dried oregano
1/4 dried parsley
Take potatoes out of freezer about 15 minutes before preparing casserole. Saute' onion in oleo. Combine all in large bowl and spread in 9x13 inch baking pan. Cook at 375 degrees for one hour or until golden brown on edges.
Everybody likes this except Johnny.
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