An easy cheesy hash brown casserole recipe your family will love!

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I love potatoes. I can’t think of a way to prepare a potato that I wouldn’t eat from fried to boiled to mashed to baked! But this party potatoes recipe is hands-down my most favorite potato recipe of all time. While this recipe is almost the same as the one my mom has made for years, it has a couple of slight differences to make it even creamier and oh-so-delicious!

Another bonus of this party potatoes recipe is it uses frozen hashbrowns, just like my slow cooker potato soup. You get to enjoy the potato-y goodness without having to scrub, peel or cut potatoes. And that makes this recipe even easier to come together. You basically mix together the ingredients and then bake them. Easy-peasy!

I will eat these potatoes fresh from the oven and reheat them for leftovers. I’d guess that you could freeze and reheat them later, but they never make it that long around my house.

When it comes to a cheesy hashbrown casserole like these party potatoes are, I think there’s never a wrong time to make them. I’ve made them for Thanksgiving and for cookouts. In my opinion, they go with just about anything and everything! (I told you I love them!)

Let’s get this party potatoes recipe started!

Like any oven recipe, start with preheating your oven to 350-degrees (F). Next, find the biggest bowl you have. I use a giant glass bowl I got at IKEA a few years ago, but any extra-large bowl will work. Pour in the whole 30-ounce bag of frozen shredded hash brown potatoes.

Plop two cans of either cream of potato or cream of chicken soup on top of the hash browns. I have made it with both types of soup and love it both ways. It really is up to you on that one. Maybe go with whatever you have on hand, is easiest to find or is cheapest. Either kind of soup works well in this party potatoes recipe.

Next, add in 2 cups of sour cream. I just plop it right on top of the hash browns and soup. (One of my favorite kitchen tools to make mealtime prep easier is this kind of measuring cup with a push-up bottom. It makes measuring out ingredients like sour cream so much easier!)

While other party potatoes recipes put the shredded cheese on top, this one mixes some right in with the hash browns for cheesy-ness all throughout. Add in 1-3/4 cup of shredded cheddar cheese.

And then, finally, add in 1 cup of grated Parmesan cheese. Shredded Parmesan cheese might work, but the grated works best for giving it more cheesiness flavor but without getting stringy. Combine all of the ingredients together in the bowl.

Get ready to bake!

Once the hash browns, soup, sour cream and cheeses are well combined, pour the mixture into a 3-quart baking dish that has been coated with non-stick cooking spray. Pat the mixture with a spoon so that it is even throughout the pan.

Sprinkle the hash brown potato mixture with 1/4 cup of shredded cheddar cheese — or whatever amount looks good to you. Honestly, I don’t measure out this part. I just keep sprinkling cheddar cheese until it’s well-coated, but I am totally a cheese lover!

Bake the party potatoes in your preheated 350-degree oven for 40-45 minutes until the cheese is melted. If you want, turn your broiler on low for 2 minutes to get the top slightly browned and bubbly. And then enjoy the delectable cheesy goodness!