Ingredients
1 package (30 ounces) frozen shredded hash brown potatoes, thawed2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted2 cups sour cream2 cups shredded cheddar cheese, divided1 cup grated Parmesan cheese
Preparation
Preheat oven to 350°. In a large bowl, combine potatoes, soup, sour cream, 1-3/4 cups cheddar cheese and the Parmesan cheese. Place in a greased 3-qt. baking dish. Sprinkle with remaining cheddar cheese.
Bake, uncovered, until bubbly and cheese is melted, 40-45 minutes. Let stand 5 minutes before serving.
