By Peter and Pam Gonnet
- 2 lbs frozen hashbrowns
- 2 cups sour cream
- 2 (10 oz) cans mushroom soup
- ½ cup melted butter
- 1 cup cheddar cheese, shredded
- 1 cup parmesan cheese
- onion, grated (desired amount)
- salt to taste
Mix hashbrowns, sour cream, mushroom soup, melted butter, onion,
salt and cheese.
Sprinkle with parmesan cheese and bake at 350°F for 1 to 1?½ hours.
