Hash Brown Breakfast Casserole

Heat large nonstick skillet on medium heat and add butter. When butter is almost melted, add in the onions and saute for 5 minutes. Add in the hash browns and cover the skillet and cook for 7 minutes. Flip the hashbrowns over and cook for an additional 7 minutes covered.

Preheat the oven to 350ºF. Add the hash brown mixture to a very large mixing bowl. Stir in 1/2 cup cheese, bacon, mushroom soup, pepper, salt, parsley flakes and Rotel tomatoes. Mix everything really well and pour into a large greased casserole dish. Top with the remaining cheese.

Cook covered for 30 minutes and then uncover and cook for an additional 15 minutes.