Cheesy Hash Brown Bake
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
2 cups (16 ounces) sour cream
2 cups (8 ounces) shredded cheddar cheese, divided
1 cup grated Parmesan cheese
Preheat oven to 350°. In a large bowl, combine potatoes, soup, sour cream, 1-3/4 cups cheddar cheese and Parmesan cheese. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar cheese.
Bake, uncovered, 40-45 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving. Yield: 10 servings.
Recipe found here: Cheesy Hash Brown Bake