Hash Brown Casserole

 2 cans fat-free cream of potato soup -- undiluted
1 cup fat-free sour cream
1/2 teaspoon garlic salt
2 lbs frozen hash brown potatoes
2 cups fat free shredded cheddar cheese
1/2 cup fat free grated Parmesan cheese

In a large bowl, combine the soup, sour cream and garlic salt. Add potatoes
and cheddar cheese; mix well. Pour into a greased 13in. x 9.2.in baking
dish. Top with Parmesan cheese. Bake, uncovered, at 350 for 55-60 minutes or until potatoes are tender.