1 (32 oz.) bag frozen hash brown potatoes, thawed
1 pt. sour cream
2 cans potato soup, undiluted
1 (10 oz.) bar extra sharp Cheddar cheese, shredded
1 tsp. salt
1/2 tsp. pepper
1/4 c. grated or finely cut up onion
1/2 c. Parmesan cheese

Mix potatoes, sour cream, soup, Cheddar, salt, pepper and onion together. Pour into a buttered 13x9 inch pan and sprinkle Parmesan cheese on top. Cover and bake 30 minutes at 350 degrees then remove cover and bake an additional half hour. Makes 10-12 servings.