32 oz. pkg. frozen hash brown potatoes, thawed
2 (10 3/4 oz.) cans of potato soup, undiluted
1 (16 oz.) carton sour cream
2 c. (16 oz.) shredded sharp Cheddar cheese
1 c. grated Parmesan cheese

Mix soup, sour cream and cheeses in a large mixing bowl. Then add thawed potatoes. Spoon mixture into a greased 9 x 13 inch baking dish. Bake uncovered in 350 degree oven for 40 minutes. Serves 10 to 12.