Crispy hashbrowns and cheesy goodness come together to create these scrumptious cheesy hashbrowns. What makes this 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 onion and cutting the butter into small pieces. Mix the 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 cheese.
Mix everything with the shredded potatoes and top with 2 cups of cheese in a greased 9 by 13 pan.
Cover the hashbrowns with aluminum foil and bake in a 350℉ oven for 40 minutes, take the foil off and bake for another 5 to 10 minutes until the cheese starts to brown on the top.
The hashbrowns can be served straight from the pan or can be covered to rest for a while.
This recipe uses the shredded potatoes (aka hashbrowns) found in the refrigerated section of most grocery stores.