1 (32 oz.) pkg. frozen shredded hash brown potatoes, thawed
2 (10 3/4 oz.) cans potato soup, undiluted
2 (8 oz.) sour cream
2 c. shredded sharp cheese
1 c. grated Parmesan cheese

Combine all ingredients, stirring well. Spoon into a greased 13 x 9 x 2 inch baking dish. Bake at 350 degrees for 40 minutes. (I use a small amount of milk to rinse soup cans and added to mixture).

Serves 12-15.