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Easter Egg Casserole

1 package (24 oz.) frozen shredded hash brown potatoes*
1 pound meat (sausage, ham, or bacon)
1 small onion, finely chopped
8-10 hard boiled or scrambled eggs
1 can (10 3.4 oz) cond. cream mushroom soup
3/4 soup can filled with milk
1 1/2 cups shredded cheese
fresh parsley sprigs, optional garnish

Lightly butter a 9×13-baking pan. Spread hash brown potatoes in bottom of pan.

Chop ham or bacon, if used. Scramble fry meat with finely chopped onion until meat is cooked through and onion is transparent (note: if ham is used,
1-2 tablespoons butter will be needed to sauté onion in). Drain excess fat from pan. Spread cooked meat over potatoes.

Scramble eggs or peel and dice hard cooked eggs. Place eggs on top meat. Combine soup with milk and spread over casserole.

Casserole may be covered and refrigerated overnight or covered with foil and baked immediately at 400 degree F for 30 minutes. Remove cover and sprinkle
with cheese. Return uncovered to oven to melt cheese. Garnish with sprigs of fresh parsley and serve with fresh fruit and milk.

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