Cheesy Hash Brown Bake


1 package (30 oz) frozen shredded
hash brown potatoes, thawed
2 cans (10 3/4 oz each) condensed
cream of potato soup, undiluted
2 c. (16 oz) sour cream
2 c. (8 oz) shredded cheddar cheese, divided
1 c. grated Parmesan cheese

In a bowl, combine the potatoes, soup, sour cream,
1 3/4 c. cheddar cheese and Parmesan cheese.
Transfer to a greased 3 qt. baking dish.
Sprinkle with remaining cheddar cheese.
Bake, uncovered, at 350F for 40-45 min.
or until bubbly and cheese is melted.
Let stand for 5 min. before serving.
Yield: 10 servings