1 (30 ounce) package frozen shredded hash brown potatoes, thawed
2 (10.75 ounce) cans condensed cream of potato soup, undiluted
1 3/4 cups sour cream
2 1/2 cups shredded Cheddar cheese, divided
1/4 cup parmesan cheese
1/4 cup chopped onions
Instructions
In a bowl, combine the potatoes, soup, sour cream, onion, 2 cups of cheddar cheese and Parmesan cheese. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar cheese.
Bake, uncovered, at 350 degrees F for 40-45 minutes or until bubbly and cheese is melted. Let stand for 5 minutes before serving.
Originally Submitted
11/18/2010
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