text: 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.