Hashbrown Casserole

 3-1/2 c. water
1 pkg. (32 oz.) frozen hashbrown (southern-style) potatoes
8 oz. cream cheese, softened
2 eggs
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. bread crumbs
1/8 c. grated parmesan cheese
1-1/2 Tblsp. butter, melted

Bring water and potatoes to a boil; cover and simmer 12 minutes.  Place in bowl and beat until mashed.  Add cream cheese, eggs, salt, and pepper; mix well.

Place in greased 2-quart baking pan.  Refrigerate overnight.

Mix bread crumbs, Parmesan cheese, and melted butter.  Crumble over top of casserole.

Bake at 350 F for 50 minutes.

From the kitchen of:  Grandma Louise Stokes Munoa