This easy potato recipe will be the family favorite as soon as you make it. Rich, creamy, cheesy - what more could you ask for?
Saute the onion until translucent. Mix potatoes and onion together and place on a cookie sheet. Sprinkle with salt, garlic and onion powder. Toss to mix.
PREHEAT oven to 350 degrees. Grease 9x13 inch pan.
In a saucepan on low heat, slowly melt the Velveeta. Mix the chicken soup and milk together and add to the cheese mixture; mixing well. Add sour cream and cheese. Continue heating everything on low heat and stirring occasionally while the cheese melts.
In a large bowl, add the hash browns and pour the hot cheese mixture over them. Mix well until evenly coated and place in the prepared baking dish.
For the topping, just layer. First with the parmesan cheese, then chips, butter and paprika. Bake for 45 minutes. If it gets too dark, just cover with foil. Bring out of the oven and top with the shredded cheese. Bake for another 15 minutes or until cheese melted and it is bubbly around the edges of the casserole.
You can easily double this recipe. You can also serve this casserole with a crunchy topping - just don't sprinkle the cheese on top and let it bake the full time.
Now that I have given you the best cowboy potatoes recipe, you will enjoy this hash brown casserole just as much. If you can shred your own potatoes it will take this potato recipe beyond awesome.
Otherwise, I recommend shredded hash browns (Simply Potatoes) located in the refrigerated section of the supermarket (usually by the eggs). Please do not use frozen hash browns.