1 lg. bag (2 lb.) frozen hash brown potatoes
2 cans potato soup
1 (8 oz.) carton sour cream
8 oz. sharp cheddar cheese, grated
1/2 tsp. garlic salt
1/2 c. Parmesan cheese

In a large bowl mix the potatoes, soup (undiluted), sour cream, cheese and spices. Mix well, then pour into a 2-1/2 quart greased casserole or a 9 x 13 inch pan. Dot with butter and sprinkle the Parmesan cheese over all. Bake uncovered for 1 hour at 350 degrees.