1 (32 oz.) pkg. frozen hash browns, thawed & separated
2 cans cream of potato soup
1 (16 oz.) carton sour cream
1 c. grated Cheddar cheese
1/2 tsp. garlic salt
1/2 c. Parmesan cheese

Blend soup, sour cream, garlic salt and Cheddar cheese. Add potatoes. Pour into greased 9 x 13 inch casserole. Sprinkle Parmesan cheese over top. Bake, uncovered, at 350 degrees for 45 minutes to 1 hour.