Hash Brown Bake

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 mixing bowl and 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. Sprinkle over potatoes.

Cover and refrigerate overnight.

Next day remove from refrigerator 30 minutes before baking.

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

Yield: 24 servings