1 (32-ounce) package frozen shredded hash browns,
10 ounces shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup finely chopped onion (or more, to taste)
16 ounces sour cream
2 (10 3/4-ounce) cans condensed cream of potato soup
1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees.
In a large mixing bowl, combine the hash browns, cheddar cheese, salt, pepper, onion, sour cream and condensed soup. Spread in a lightly greased
9-by-13-inch baking dish.
Sprinkle with the Parmesan cheese. Cover with foil and bake for 30 minutes; remove foil and bake an additional 30 minutes, until lightly browned on top.
**TIP: You can also assemble ahead of time and store, covered, in the refrigerator for up to a day before baking. If the casserole is chilled before you place it in the oven, increase the covered baking time by 10 minutes.