A delicious and cheesy hashbrown casserole perfect for any meal.
Preheat your oven to 375°F.
Ensure your oven is fully preheated for even cooking.
In a large mixing bowl, combine the hash browns, diced onion, cheddar cheese, monterey jack cheese, salt, and pepper.
Mix gently to avoid breaking the hash browns.
Add the cream of mushroom soup and melted butter to the mixture, stirring until well combined.
Ensure the soup and butter are evenly distributed for a consistent texture.
Grease a 9x13 baking dish with butter or cooking spray.
This prevents sticking and makes cleanup easier.
Transfer the hash brown mixture into the prepared baking dish, spreading it evenly without packing it down.
Avoid compressing the mixture to maintain a fluffy texture.
Sprinkle the grated parmesan cheese evenly over the top.
This adds a deliciously crispy and golden crust.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and bubbly.
Rotate the dish halfway through baking for even browning.
Let the casserole rest for 5 minutes before serving.
This allows the dish to set and makes serving easier.
