Ingredients:
1 (10 ounce) cans undiluted cream of mushroom soup
3/4 cup milk
3/4 cup sour cream
1/3 cup melted butter
1 teaspoon seasoning salt
1 teaspoon ground black pepper ( or to taste)
2 teaspoons garlic powder
3/4 cup grated parmesan cheese, divided
2 cups grated cheddar cheese ( more to top after baking if desired)
1 small onions, chopped
2 -3 green onions, chopped
1 (2 lb) bags frozen hash browns, thawed
Directions:
Set oven to 350 F.
Butter a 13×9-inch casserole dish.
In a large bowl stir together the undiluted soup, milk, sour cream, melted butter, seasoned salt, black pepper, garlic powder and 1/4 cup parmesan cheese; whisk or mix until well combined.
Mix in the cheddar cheese, onions and hash browns.
Spread into prepared baking dish.
Sprinkle with about 1/2 cup parmesan cheese.
Bake uncovered for 40 minutes or until hot and bubbly.
If desired sprinkle about 2 cups grated chedar cheese on top and return to oven for 3 minutes to melt the cheese.
Servings: 8
Time preparation: 10 min.
Time total: 45 min.