Start off by preheating your oven to 350 degrees Fahrenheit. This ensures that when your casserole is ready to bake, it will cook evenly and perfectly.

While the oven is warming up, gather all your ingredients. Shred the cheese if it’s not pre-shredded. Finely dice the onion, and have everything within easy reach.

In a large mixing bowl, combine the frozen hash browns, half of the cheddar cheese, melted butter, sour cream, creamy chicken soup, diced onion, garlic powder, salt, and black pepper. Use a spatula or spoon to mix everything thoroughly. Make sure every shredded potato is coated in the creamy goodness.

Next, grab a 9x13 inch baking dish. Lightly grease it with cooking spray or butter. Pour the hashbrown mixture into the prepared dish, spreading it evenly.

Sprinkle the remaining cheddar cheese on top of the casserole. This will create a gorgeous, melty layer that adds flavor as it bakes. Trust me, the extra cheese takes this dish to the next level.

Cover the dish with aluminum foil and pop it into your preheated oven. Bake for about 45 minutes, then remove the foil and bake for an additional 15-20 minutes or until the cheese is bubbly and the top is golden brown. You’ll want to keep an eye on it during this stage; the smell alone will test your patience!

Once the casserole is out of the oven, let it sit for about 10-15 minutes before serving. This resting period helps the dish set, making it easier to scoop.