2 c. frozen hash brown potatoes, thawed
1 can condensed cream of potato soup
1 soup can milk
1 tbsp. parsley
Salt to taste
Pepper to taste
1/2 c. sharp cheese, shredded

Combine soup, milk, parsley, salt, and pepper. Heat to boiling, stirring constantly. Add to potatoes, mixing lightly. Add 3/4 of cheese and mix. Pour into baking dish, sprinkle with rest of cheese. Bake about 35 to 40 minutes at 350 degrees.