1 pkg. (2 lbs.) frozen hash brown potatoes, uncooked, partially thawed
1 (8 oz.) carton sour cream
1 (8 oz.) pkg. grated extra sharp cheese
2 cans cream of potato soup
1/4 c. Parmesan cheese
Salt and pepper to taste

Combine first 4 ingredients; turn into a buttered 9 x 13 pan. Top with Parmesan cheese; bake at 300 degrees for 1 1/2 hours. May be frozen prior to using.