A comforting and cheesy hash brown casserole with a flavorful twist, perfect for breakfast or brunch.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a perfect texture.
In a mixing bowl, combine the cream of chicken soup, shredded cheddar cheese, melted butter, seasoned salt, and black pepper.
Mix thoroughly to ensure the flavors are evenly distributed.
Add the frozen hash brown potatoes and diced onion to the mixture, gently folding until well coated.
Be gentle to avoid breaking the potatoes.
Transfer the mixture to a greased baking dish, spreading it out evenly.
Use a spatula to smooth the surface for even baking.
Bake in the preheated oven for 40-45 minutes, or until the top is golden and bubbly.
Check halfway through to ensure even browning.
Let the casserole cool for a few minutes before serving.
Cooling slightly helps the casserole set and makes serving easier.
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