Cheesy Potato Loaf

In saucepan, over medium heat, melt butter and add onion. Saute until tender.

Blend in flour, mustard, salt and pepper. Gradually add milk.

Heat to boiling while stirring constantly. Continue to boil and stir

1 minute.

Stir in hash brown potatoes and parsley.

Remove from heat and pack potato mixture into buttered 9 x 5-inch loaf pan. Cover and refrigerate several hours or overnight. Remove from refrigerator and turn out onto baking sheet. Sprinkle with cheese and bake at 375° for 35 to 40 minutes.