2 lbs. frozen hash brown potatoes
1 can Campbell's cream of mushroom soup
1/2 lb. sharp Cheddar cheese, shredded
1-2 tbsp. instant minced onion
Minced mushrooms (if desired)
1 tsp. salt
2 tbsp. Parmesan cheese
1/2 tsp. white pepper

Place hash browns in greased 9 x 13 inch Pyrex pan. Sprinkle onion, salt, pepper and mushrooms evenly over potatoes. Stir together soup, sour cream and potatoes. Spread evenly. Lastly, sprinkle cheese on top. Bake in a 350 degree oven for 1 hour if potatoes are frozen or 30-45 minutes if potatoes are thawed.