1 (2 lb.) bag frozen hash brown potatoes
2 (10 3/4 oz.) cans potato soup
1 (8 oz.) carton sour cream
8 oz. grated sharp cheese
1/2 tsp. garlic salt
1/2 c. Parmesan cheese
Butter

Mix all ingredients together except Parmesan cheese and butter in a large bowl. Spread in 2 1/2 quart casserole or 13 x 9 buttered dish. Dot with melted butter. Sprinkle top with Parmesan cheese. Bake uncovered.

Variations: Use 1 can potato soup and 1 can celery soup. Toss 2 cups corn flakes crushed with 1/2 cup melted butter and sprinkle over top before baking. Cooking temperature 350 degrees. Cooking time: 1 hour. Serves 10 to 12.