2 pounds frozen hash brown potatoes or o’brien potatoes, thawed
¼ cup chopped onions
2 cans cream of potato soup
1 pint sour cream
10 ozs. Medium-sharp cheddar cheese, grated
½ cup fresh Parmesan cheese
Mix potatoes, onions, soup, sour cream and grated cheese. Place in a greased 9 x 13 casserole dish and sprinkle Parmesan cheese over top. Bake uncovered at 350 for 50-55 minutes.(by Becky)
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