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 9 X 14 pan. Sprinkle with parsley & paprika. Then top with 1 1/2 cups of crushed corn flakes.

Bake for 1 hour at 350.

Chicken Cheese Lasagna

1/2 cup butter
3 cloves garlic, minced
1/2 cup flour
1 t. salt
2 cups milk
2 cups chicken broth (I use Superior Touch Better Than Bouillon)
2 cups shredded mozzarella
1/2 cup grated parmesan
1 cup chopped onions, saute and set aside
1 cup sliced mushrooms, sauteed with onions above
1 t. basil
1/2 t. oregano
1/4 t. black pepper
8 oz. lasagna noodles, cooked
2 cups cottage cheese or ricotta
2 cups cooked chicken
2 10 oz. pkgs. frozen spinach, thaw and drain
1/2 bag of broccoli, cauliflower, carrot veg. mix, thaw and drain

Heat the butter, add garlic, stir in flour and salt. Cook stirring constantly till bubbly.

Remove from heat, stir in milk and broth, heat to boiling stirring constantly. Boil and stir 1 minute.

Stir in cheeses, sauteed onions and mushrooms and toss with veggies.

Spread 1/4 cheese sauce (about 1 1/2 c.) in an ungreased 9x13x2 pan, top with three or 3 noodles, 1/2 cottage
cheese or ricotta, 1/4 sauce, 3/4 noodles, cottage cheese or ricotta, spinach and chicken, 1/4 sauce, 3-4 noodles, rest of cheese sauce.

Bake, uncovered, in 350 oven for 35-40 minutes. Let stand 15 minutes before cutting.