Hash Brown Potato Casserole

• 1 (2 lb.) pkg. hash brown potatoes
• 1/2 c. melted butter or oleo
• 1 can cream of chicken soup (undiluted)
• 12 oz. grated American cheese
• 1 c. sour cream
• 1 tsp. salt
• 1/2 small onion, chopped
• 2 c. cornflakes, crushed
• 1 Tbsp. plus 1 tsp. margarine
• 1/2 c. chopped onion
• 2 (10 oz.) pkg. frozen chopped spinach, thawed and drained well
• 1 oz. grated Parmesan cheese
• 3/4 c. part-skim Ricotta cheese
• 1/4 tsp. ground nutmeg
• salt and pepper to taste
• 1/8 tsp. garlic powder
• 1 (8 oz.) can tomato sauce
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil

1. Melt margarine in a large skillet over medium-high heat.
2. Add onion and saute until golden.
3. Remove from heat.
4. Preheat the oven to 350u0b0.
5. Stir in spinach, Parmesan cheese, Ricotta cheese, nutmeg, salt, pepper and garlic powder.

hash brown potatoes, butter, cream of chicken soup, american cheese, sour cream, salt, onion, cornflakes, margarine, onion, well, parmesan cheese, ricotta cheese, ground nutmeg, salt, garlic powder, tomato sauce, oregano, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=824401 (may not work)