Preheat oven to 350°F
2 lbs frozen hashbrowns
2 cups sour cream
2 (14 oz) cans of cream of mushroom soup
1/2 cup cheddar cheese, shredded
1 small onion, grated
1/4 cup Parmesan cheese, grated
Thaw potatoes slightly for easier mixing. Mix first five ingredients and spread in a 9" x 13" baking dish. Sprinkle top with Parmesan cheese.
Bake for 1 to 1-1/2 hours.
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