This hashbrown casserole is a mixture of creamy potatoes with plenty of melted cheese, all baked to golden brown perfection. A simple yet totally satisfying side dish that's perfect for any occasion!
Preheat the oven to 350 degrees F. Coat a 9"x13" baking pan with cooking spray.
Place the hashbrowns, butter, cream of chicken soup, sour cream, onion, salt, pepper, garlic powder, onion powder and 1 cup of cheddar cheese in a bowl. Stir to combine.
Spoon the hashbrown mixture into the prepared pan. Top with the remaining cheese.
Bake for 35-45 minutes or until top is golden brown. Sprinkle with parsley, then serve.
Notes
I use a bag of frozen hashbrowns which I thaw. You can also use freshly shredded potatoes, or refrigerated uncooked hashbrowns.
Be sure to mince your onion finely for this dish, as you only want small pieces in each bite.
This casserole feeds a crowd, but can easily be halved and baked in an 8 or 9 inch square pan.