Cheesy Hashbrowns

Ingredients

  • 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 sour cream

  • 2 cups shredded cheddar cheese, divided

  • 1 cup grated Parmesan cheese

Directions

  1. 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.

  2. Bake, uncovered, until bubbly and cheese is melted, 40-45 minutes. Let stand 5 minutes before serving.