Baked Cheesy Hashbrowns

INGREDIENTS

• 30 oz. Package Frozen Hash Browns, Thawed
• 16 oz. Sour Cream (or Container of French Onion Dip)
• 2 Tbsp. Onion, Minced
• 10.75 oz. Can Condensed Cream of Chicken Soup
• 8 oz. Shredded Colby Cheese
• 5 Tbsp. Butter, Melted
• 1½ tsp. Paprika, Hungarian Hot
• 1 tsp. Parsley
• ¾ tsp. Garlic, Roasted Powder
• ½ tsp. Mustard, Yellow Ground
• Sea Salt, Coarse and Black Pepper, Coarse Ground to taste
• ¼ C. Crushed Cornflakes, Optional
• 2 Tbsp. Butter Infused Olive Oil, Optional

DIRECTIONS

1. Preheat oven to 375°F.  Combine thawed package of hash browns, sour cream, canned soup, shredded cheese, melted butter and spices in a large bowl. Toss until ingredients are well-combined, and spice mixture is distributed throughout. Transfer mixture to a buttered 9×13″ baking dish.
2. If you are using the optional crunchy cornflake topping, toss the flakes in Butter Olive Oil to coat. Sprinkle over top of potato casserole for the last 15 minutes of baking.
3. Remove finished casserole from oven and cool slightly before serving.

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