Step 1

Prep. Preheat the oven to 400º F. Lightly butter a 9x13 baking dish or spray with nonstick cooking spray.

Step 2

Mix. Stir together the thawed diced or shredded potatoes, half of the cheddar cheese, cream of chicken soup, sour cream, melted butter, onion, and Stone House Seasoning in a large mixing bowl. Spread into the prepared baking dish.

Step 3

Bake. Bake until the potatoes are fork tender, about 30 minutes and then top the hashbrown casserole with the remaining cheddar cheese. Return the hashbrown casserole to the oven until the cheese has melted.

Step 4

Serve warm.

Step 5

Stir together the the Corn Flakes, Ritz Cracker, or Panko with the melted butter until well coated. Spread on top of the casserole and bake as directed.