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.