Ingredients
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted1 cup sour cream1/2 teaspoon garlic salt1 package (2 pounds) frozen hash brown potatoes2 cups shredded cheddar cheese1/2 cup grated Parmesan cheese
Preparation
In a large bowl, combine the soup, sour cream and garlic salt. Stir in potatoes and cheddar cheese.
Pour into a greased 13x9-in. baking dish. Top with Parmesan cheese. Bake, uncovered, at 350° for 55-60 minutes or until potatoes are tender.
