# What you need:
→ Potatoes & Dairy
01 - 32 oz frozen diced hash brown potatoes, thawed
02 - 2 cups shredded cheddar cheese
03 - 2 cups sour cream
04 - 1/4 cup unsalted butter, melted
→ Sauces & Seasoning
05 - 10.5 oz can condensed cream of chicken soup
06 - 1/2 cup whole milk
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon ground black pepper
→ Topping
11 - 3 cups frozen shredded hash browns, thawed
12 - 2 tablespoons unsalted butter, melted
13 - 1/2 teaspoon paprika
# Steps to follow:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a large bowl, combine thawed diced hash brown potatoes, shredded cheddar cheese, sour cream, melted butter, cream of chicken soup, whole milk, garlic powder, onion powder, kosher salt, and ground black pepper. Mix until all ingredients are evenly incorporated.
03 - Pour the combined mixture into the prepared baking dish and spread into an even, level layer.
04 - In a medium bowl, toss the thawed shredded hash browns with melted butter and paprika until thoroughly coated.
05 - Evenly distribute the seasoned hashbrown mixture over the casserole base.
06 - Bake uncovered for 45 to 50 minutes until the topping is golden brown and the casserole bubbles around the edges.
07 - Remove from oven and allow casserole to rest for 10 minutes before serving.
