Easy Cheesy Hash Brown Casserole with Parmesan

Make this easy cheesy hash brown casserole with frozen shredded potatoes, creamy soups, and a golden Parmesan topping. Perfect for family dinners.

Prep Time10

Cook Time1 15

Total Time1 25

Course: Side Dish

Cuisine: American

Keyword: easy recipe, potato recipe, potluck, side dish

Servings: Servings

Calories: 241kcal

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Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
Spread the hash browns evenly in the dish, breaking apart any frozen clumps.
30 Ounces Shredded Potatoes
Sprinkle the diced onion over the potatoes.
1 Small Onion
Whisk together the cream of chicken soup, cheddar cheese soup, and milk until smooth.
10.5 Ounces Cream of Chicken Soup, 10.5 Ounces Cheddar Cheese Soup, 1 Cup Milk
Pour the mixture over the potatoes and gently stir just enough to coat everything evenly.
Cover tightly with aluminum foil.
Bake for 1 hour if the potatoes are thawed or 1 hour 30 minutes if they're frozen.
Remove the foil, sprinkle the Parmesan cheese over the top, and bake another 15 minutes until lightly browned.
6 Ounces Parmesan Cheese

A few small tricks make this casserole turn out perfectly every time.

Bake for 1 hour if the potatoes are thawed or 1 hour 30 minutes if they're frozen.

Break up frozen hash browns first. If the potatoes are frozen into one solid block, separate them before adding them to the pan so they cook evenly.

Stir the sauce just enough. I like to mix the soup mixture into the potatoes just a little.

Save the Parmesan for the end. Adding it during the last 15 minutes creates a lightly crisp, golden top instead of letting it melt into the sauce.

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