1 15 oz. creamy potato soup
1 c. sour cream
1 tbsp. all purpose flour
1/2 tsp. garlic salt
1 24 oz. pkg. frozen hash browns
1 8 oz. pkg. shredded cheddar cheese
1/3 c. grated parmesan cheese
paprika to taste

In a bowl, combine soup, sour cream, flour and garlic salt. Stir in hash browns and cheddar cheese.

Pour mixture into casserole dish that has been sprayed with non-stick cooking spray. Sprinkle top with parmesan cheese and paprika.

Bake uncovered for 50-60 minutes at 350°F or until potatoes are tender.