8 large potatoes, peeled and cut into small thick chunks
1 (10.75 ounce) can condensed tomato soup
1 (8 ounce) package frozen hash brown potatoes
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can water
1 tablespoon dried parsley and onion flakes
1/4 teaspoon dried basil
In a large saucepan over medium heat, combine potatoes, tomato soup, hash brown potatoes, cream of mushroom soup, water, parsley and onion flakes. Stir together. Bring to a boil, and cook until potatoes are firm and sticky, about 10 minutes. Remove from heat and cool; drain.
In a small bowl, mix cream of mushroom soup, water, parsley and onion flakes. Pour over potatoes in an almost vertical layer, fold in cheese mixture and sprinkle with basil. Cover and refrigerate overnight.