1 – 30 oz package frozen hash browns, thawed
1 – 16 oz container sour cream (or container of French Onion Dip)
2 Tbsp Minced Onion
1 – 10.75 oz can condensed Cream of Chicken Soup
8 oz shredded Colby cheese
5 Tbsp butter, melted
1-1/2 tsp Hot Hungarian Paprika
1 tsp Dried Parsley
3/4 tsp Roasted Garlic Powder
1/2 tsp Mustard Powder
Salt and Pepper to taste
1/4 Cup crushed cornflakes
2 Tbsp Butter Olive Oil
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″x13″ baking / casserole dish.
Bake for 1 hour, or until casserole is bubbling and beginning to brown.
Optional: If you are using 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.
Remove finished casserole from oven and allow to cool slightly before serving.