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 large bowl. Spread in a 2 1/2 quart casserole. Dot with melted butter. Sprinkle top with Parmesan cheese and bake uncovered at 350 degrees for 1 hour. Serves 10 to 12.