2 lbs. frozen hash browns
1 pt. sour cream (2 c.)
2 cans potato soup, undiluted
8 oz. grated sharp cheese
1/2 tsp. garlic salt

Separate frozen hash browns with fork, so as not to be one lump. Mix all ingredients and put in greased casserole. Dot with butter. Sprinkle with 1/2 cup Parmesan cheese. Bake, uncovered 1 1/2 hours at 350 degrees. Needs to be refrigerated for several hours before baking.