1 (32 oz.) pkg. shredded hashbrowns, thawed
2 (10 3/4 oz.) cans undiluted potato soup
2 (8 oz.) carton sour cream
2 c. (8 oz.) shredded sharp Cheddar cheese
1 c. grated Parmesan cheese

Combine all ingredients, stirring well; spoon into a greased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 40 minutes. Yield 12-15 servings.