We all know someone who makes a version of this Hash Brown Potato Casserole. It's the dish that's brought to a brunch or potluck and it's the first to be devoured. What's great about our version is that there is almost no prep- it's basically a dump-and-bake! The condensed cream of potato soup transforms the hash brown mixture into a rich and creamy casserole that's lightly browned on top. Make Hash Brown Potato Casserole the next time you feed a crowd- you can even make it a day ahead and bake when you're ready- see the tip below for how!
Step 1
Heat the oven to 400°F. While the oven is heating, spray a 13x9x2-inch baking dish with vegetable cooking spray.
Step 2
Stir the frozen potatoes (break up any large clumps first), onion, soup, sour cream, half the Cheddar cheese and the Parmesan cheese in a large bowl. Season with salt and pepper. Spread the potato mixture in the baking dish. Cover the baking dish.
Step 3
Bake for 30 minutes. Uncover the baking dish. Sprinkle with the remaining Cheddar cheese.
Step 4
Bake, uncovered, for another 30 minutes or until the potatoes are tender and the top is lightly browned.
