Hash Brown Casserole Recipe

Preheat and prepare dish

Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray.

Place the thawed shredded hash browns in a large mixing bowl. If they are very wet, squeeze out excess moisture with clean kitchen towels or paper towels; you want them damp but not dripping.

Melt 6 tablespoons of unsalted butter in a small saucepan or microwave. Pour the melted butter over the hash browns and toss to coat evenly.

Add the cream of chicken soup, sour cream, and whole milk to the bowl with the potatoes. Stir to combine until mixture is smooth and evenly distributed.

Fold in 2 1/2 cups of shredded sharp cheddar and 1/2 cup grated Parmesan, reserving 1/2 cup cheddar for the topping. Mix until cheeses are fully incorporated.

In a small skillet over medium heat (or in a microwave-safe bowl), soften the diced onion in 1 tablespoon butter or a quick spritz of oil for 3–4 minutes until translucent. Let cool slightly.

Add the softened onion and minced garlic to the potato-cheese mixture. Season with salt, black pepper, onion powder and paprika. Stir thoroughly to distribute seasoning.

Taste a small amount of the mixture (or spoon a tiny bit into a spoon and taste) to check seasoning and adjust salt/pepper as needed.

Transfer the combined potato mixture into the prepared 9x13-inch baking dish and spread into an even layer.

In a small bowl, combine 1 cup panko breadcrumbs with 2 tablespoons melted butter and toss until crumbs are evenly coated. Sprinkle the breadcrumb mixture evenly over the top of the casserole.

Sprinkle the reserved 1/2 cup shredded cheddar over the breadcrumbs for extra cheesy top.

Bake uncovered in the preheated 350°F (175°C) oven for 45–55 minutes, or until the top is golden brown and the center is set (an inserted knife should come out warm with no large amount of loose liquid). If top is browning too quickly, tent with foil for the last 10–15 minutes.

Remove the casserole from the oven and let rest 10 minutes to firm up. Sprinkle with chopped fresh parsley if using.

Serve warm as a side dish. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a 350°F oven until heated through.