This Creamy Hashbrown Casserole literally only takes a minute to assemble and is ready to eat in about 45 minutes. We seasoned the potatoes with garlic, salt and pepper. You could also add some rosemary! If you aren't a fan of Parmesan cheese, feel free to top the potatoes with your favorite cheese. Any cheese will taste delicious!
Creamy Hashbrown Casserole
serves 8 to 10
- 1 (30 to 32oz) package frozen shredded hash brown potatoes, thawed
- 3 cups heavy cream
- 1 tsp salt
- 1/2 tsp garlic powder (optional)
- 1/4 tsp black pepper
- 1 cup grated Parmesan cheese
Preheat oven to 400 degrees. Lightly spray a 9x13-inch pan with cooking spray.
Spread thawed hash brown potatoes in bottom of pan. Stir together heavy cream, salt, garlic powder (if using) and pepper. Pour over potatoes.
Bake for 30 minutes, stirring halfway through baking time. Remove potatoes from oven, stir and top with parmesan cheese. Bake for an additional 10 to 15 minutes, until golden and bubbly.