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Cheesy Hashbrown Potatoes
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Source: Renee Griffin (Recipes from the Heart of MOPS)
| 2 lb | frozen shredded hashbrowns, thawed |
| 2 cans | cream of mushroom soup, or cr. of potato soup |
| 1 pt. | sour cream |
| 10 oz. | shredded sharp cheddar cheese |
| 1/2 tsp. | garlic salt |
| 1/4 c. | onion, diced small |
| 1/4 c. | Parmesan cheese |
| 4 T. | margarine |
Mix first 6 ingredients together. Put in ungreased 9 x 13 pan. Slice margarine over top. Sprinkle with Parmesan. Bake 1 hour, uncovered, at 350 degrees. Serve hot.
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