Recipe(tried): Hash Brown Potato Casserole and Chicken Cheese Lasagna

HASH BROWN POTATO CASSEROLE

1 (32 oz.) bag (cubed) hash browns (thaw for 1/2 hour)
1 stick (1/2 cup) butter melted
2 Tbsp. minced onions
1 tsp. salt
1/2 tsp. ground black pepper
1 (10 3/4 oz.) can condensed cream of chicken soup
1 pint (2 cups) sour cream
1/2 lb. grated cheddar cheese

Mix all ingredients together in large bowl. Pour into 13x9-inch baking pan. Sprinkle with parsley and paprika. Then top with 1 1/2 cups crushed corn flakes.

Bake for 1 hour at 350 degrees F.

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CHICKEN CHEESE LASAGNA

FOR THE CHEESE SAUCE:
1 cup chopped onions, saute and set aside
1 cup sliced mushrooms, sauteed with onions above
1/2 cup butter
3 cloves garlic, minced
1/2 cup flour
1 tsp. salt
2 cups milk
2 cups chicken broth (I use Superior Touch Better Than Bouillon)
2 cups shredded mozzarella
1/2 cup grated Parmesan cheese
1 tsp. dried basil
1/2 tsp. oregano
1/4 tsp. ground black pepper
1/2 of a 16 oz. bag broccoli, cauliflower, carrot vegetable mix, thawed and drained
FOR THE LASAGNA:
8 oz. lasagna noodles, cooked
2 cups cottage cheese (or ricotta cheese)
2 pkgs. (10 oz. each) frozen spinach, thawed and drained
2 cups diced cooked chicken

TO PREPARE THE CHEESE SAUCE:
Saute the onions and mushrooms in a little oil; set aside.

Heat the butter in a saucepan; add garlic then stir in flour and salt. Cook stirring constantly till bubbly. Remove from heat, stir in milk and broth; heat to boiling stirring constantly. Boil and stir 1 minute.

Stir in mozzarella and Parmesan, basil, oregano, black pepper, sauteed onions and mushrooms; toss with the vegetable mixture.

TO MAKE THE LASAGNA:
Spread 1/4 of the cheese sauce mixture (about 1 1/2 cups) in an ungreased 13x9x2-inch baking pan, top with 2 or 3 noodles, 1/2 of the cottage cheese or ricotta, 1/4 of the cheese sauce, 3/4 of the noodles, cottage cheese or ricotta, spinach and chicken, 1/4 sauce, 3-4 noodles, ending with the remaining cheese sauce.

Bake, uncovered, at 350 degrees F for 35-40 minutes. Let stand 15 minutes before cutting