2 cans (10-3/4 oz. each) Condensed Cream of Potato Soup, undiluted
1 c. (8 oz.) Sour Cream
1/2 tsp. Garlic Salt
1 pkg. (2 oz.) frozen Hash Brown Potatoes
2 c. (8 oz.) shredded Cheddar Cheese
1/2 c. grated Parmesan Cheese

In a large bowl, combine the Soup, Sour Cream and Garlic Salt. Add Potatoes and Cheddar Cheese; mix well. Pour into a greased 13 x 9 x 2 inch baking dish. Top with Parmesan Cheese.

Bake, uncovered, at 350 for 55 - 60 minutes or until Potatoes are tender.

Yield: 12 - 16 servings.