# What Goes In:
→ 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
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a large bowl, combine diced hash brown potatoes, cheddar cheese, sour cream, melted butter, cream of chicken soup, whole milk, garlic powder, onion powder, kosher salt, and ground black pepper. Mix until evenly incorporated.
03 - Pour the mixture into the prepared baking dish and spread into an even, compact layer.
04 - In a medium bowl, toss thawed shredded hash browns with 2 tablespoons melted butter and paprika until uniformly coated.
05 - Evenly sprinkle the buttered hashbrown mixture over the casserole base, creating an even covering.
06 - Bake uncovered for 45 to 50 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
07 - Remove from oven and let rest for 10 minutes to allow the casserole to set before portioning.
