Hash Brown Cheese Potato Casserole

10 ounces cream of chicken soup, condensed
3/4 cup skim milk
3/4 cup light sour cream
1/3 cup butter, melted
1 teaspoon seasoned salt
1 teaspoon black pepper
2 teaspoons garlic powder
3/4 cup grated parmesan cheese
2 cups cheddar cheese, grated
1 small onion, chopped
3 green onion, chopped
2 pounds hash browns, frozen

Set oven to 350 degrees F.
Butter a 13x9 inch casserole dish
In a large bowl stir together the undiluted soup, milk, sour cream, melted butter, seasoned salt, black pepper, garlic powder and 1/3 cup parmesan cheese; whisk or mix until well combined.
Mix in the cheddar cheese, onions, and hash browns.
Spread into prepared baking dish.
Bake for 45 minutes until crispy brown on top.