1 (32 oz.) pkg. frozen shredded hash brown potatoes, thawed
2 (10 1/2 oz.) cans potato soup
2 (8 oz.) containers sour cream
1 c. freshly grated Parmesan cheese

Combine all ingredients and mix well. Spoon into greased 9x13x2 inch baking dish. Bake at 350 degrees for 40 minutes. Makes 12 servings.