1 (32 oz.) pkg. frozen shredded hash brown potatoes, thawed
2 (10 3/4 oz.) cans cream of potato soup
2 (8 oz.) cartons sour cream
2 c. shredded sharp cheddar cheese
1 c. grated Parmesan cheese

Combine all of the ingredients; mix well. Spoon into a greased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 1 hour until slightly brown on top.

Serves 12 to 15.