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Hash Brown Casserole                        Hillery Isaacson

2 ‑ 12 oz. packages hash brown potatoes      

1 ‑ 8 oz. sour cream

1 ‑ 8 oz. pkg. shredded cheddar cheese         

2 cans Cream of Potato soup

1/4 cup grated Parmesan cheese


Thaw potatoes and combine all ingredients except Parmesan cheese and put in a 13 x 9" buttered pan or casserole dish.  Sprinkle with Parmesan cheese on top and bake at 300 degrees about 1-1/2 hours.  I use the Potato O'Brien instead ‑ I think they come in 16 oz. or larger size.  Parmesan cheese is optional.  This can be made ahead and refrigerated until ready to use.