Hash Brown Casserole

from the kitchen of a friend


2 cans condensed cream of potato soup (10-3/4 oz each)--undiluted
1 cup sour cream (8-oz )
1/2 teaspoon garlic salt
1 pkg frozen hash brown potatoes (2-lbs )
2 cups shredded cheddar cheese (8-oz )
1/2 cup grated Parmasean cheese

In a large bowl, combine the soup, sour cream and garlic salt. Add
potatoes and cheddar cheese; mix well. Pour into a greased 13-in. x
9-in. x 2-in. baking dish. Top with Parmesan cheese. Bake uncovered, at
350 degrees for 55-60 minutes or until potatoes are tender.