Ingredients:
2 (10 3/4 ounce) cans condensed cream of potato soup, undiluted
1 (8 ounce) cups sour cream
1/2 teaspoon garlic salt
1 (2 lb) packages frozen hash brown potatoes
2 cups shredded cheddar cheese
1/2 cup grated parmesan cheese
Directions:
In a large bowl, combine the soup, sour cream and garlic salt.
Add potatoes and cheddar cheese; mix well.
Pour into a greased 13″ by 9″ by 2″ baking pan.
Sprinkle with Parmesan cheese.
Bake, uncovered, at 350 degrees for 55-60 minutes or until potatoes are tender and the top is lightly browned.
Servings: 12
Time preparation: 0 min.
Time total: 60 min.