Crispy hashbrowns and cheesy goodness come together to create these scrumptious cheesy hashbrowns. What makes this cheesy hashbrown casserole recipe so delicious is the combination of cream of mushroom soup, sour cream, just the right spices, a little onion, and a lot of delicious cheese.
Start by finely dicing the onions and cutting the butter into small pieces. Mix the white onion and butter with the cream of mushroom soup, sour cream, garlic powder, paprika, salt, and pepper in a medium bowl, along with 1 cup of cheddar cheese.
1/2 cup white onion, 2 green onion tops, 1 clove garlic, 2 cups cheddar cheese, 8 oz sour cream, 10 oz can cream of mushroom soup, 4 tbsp butter, 1/2 tsp paprika, 1 tsp Kosher salt, 1/2 tsp black pepper
Combine the sour cream mixture with the hashbrowns and add them to a prepared baking dish.
2 lbs shredded hashbrowns
Sprinkle the remaining cheese and green onion tops across the potatoes.
1 cup Colby cheese
Cover the potato mixture with aluminum foil and bake in a 350℉ (177℃) oven for 30 minutes. Take the foil off and continue to bake for another 15 to 20 minutes. The potatoes are done when the cheese starts to brown on the top.
The hashbrowns can be served straight from the baking dish or in a nice serving bowl. The casserole can also be covered in foil and allowed to rest for 15 to 20 minutes while the rest of the meal is prepared.
Notes
This recipe uses the shredded potatoes (aka hashbrowns) found in the refrigerated section of most grocery stores.