Potato Cheddar Bake

• 1 bag (2lbs, approx) frozen hashbrown potatoes (cubed or shoestring) (thawed).
• 1 can Cream of Potato soup.
• 1 can of celery or mushroom soup.
• 8oz sour cream or plain yogert.
• 2cups shredded chedder cheese.
• 1/4cup parmeasan cheese.
• 1/2 teaspoon garlic poweder.
• 1/4 teaspoon dill.

1. MIx the second, 3rd and 4th ingredients in a large bowl.
2. Add in the garlic pwdr and the dill.
3. Stir in the potatoes and cheese untill well coated.
4. Spread in a 9x13 baking dish and top with the Parmesean cheese.
5. Bake at 350 for 45 minutes.