Hash Brown Bake For a Crowd

7 C water
2 packages (32 oz each) frozen Southern style hash brown potatoes
2 packages (8 oz each) cream cheese, softened
4 eggs
2 t minced chives
1-1/4 t salt
1/2 t pepper
1/4 C bread crumbs
1/4 C grated Parmesan cheese
3 T butter, melted

In Dutch oven, bring water and potatoes to a boil. Reduce heat, cover and simmer until potatoes are tender, about 12 minutes. Drain.

Place potatoes in a mixing bowl; beat on low until mashed. Add cream cheese, eggs, chives, salt and pepper; mix well.

Divide potato mixture between two greased 2 qt baking dishes.

Combine bread crumbs, Parmesan cheese and butter; springke over potatoes. Cover and refrigerate overnight.

Remove from refrigerator 90 minutes before baking.

Bake, uncovered at 350 for 50-60 minutes or until top is browned and potatoes are heated through.

Yield: 24 servings