The Best One-Bowl Hash Brown Potato Casserole

• 1 (10 ounce) can 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 onion, chopped
• 2 -3 green onions, chopped
• 1 (2 lb) bag frozen hash browns, thawed

1. Set oven to 350u0b0F.
2. Butter a 13x9-inch casserole dish.
3. 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.
4. Mix in the cheddar cheese, onions and hash browns.
5. Spread into prepared baking dish.
6. Sprinkle with about 1/2 cup parmesan cheese.
7. Bake uncovered for 40 minutes or until hot and bubbly.
8. If desired sprinkle about 2 cups grated chedar cheese on top and return to oven for 3 minutes to melt the cheese.

cream of mushroom soup, milk, sour cream, butter, salt, ground black pepper, garlic, parmesan cheese, cheddar cheese, onion, green onions, frozen hash browns

Taken from www.food.com/recipe/the-best-one-bowl-hash-brown-potato-casserole-78853 (may not work)