1 (2 lb.) bag frozen, cubed hash browns
2 (10 3/4 oz.) cans creamed soup
1 c. milk
1 (8 oz.) pkg. cream cheese
3 c. grated Cheddar cheese
2 tbsp. chopped chives, parsley
1 tsp. salt
1/4 tsp. pepper
1 tbsp. Worcestershire sauce

Put potatoes in greased 9 x 13 inch pan. In saucepan, heat soup, milk, cream cheese, 1 1/2 cups Cheddar cheese, salt, pepper, and Worcestershire sauce. Stir until smooth. Pour over potatoes and stir. Sprinkle top with remaining cheese, chives, and parsley. Bake at 350 degrees for 1 1/2 hours, uncovered.