1-Start by preheating your oven to 375°F (190°C) and greasing a 3-quart casserole dish with a bit of butter. This sets the stage for even cooking and prevents sticking, making cleanup easier later. Gather all your ingredients to keep things smooth and enjoyable from the get-go.

2-Next, melt 2 tablespoons of salted butter in a skillet over medium heat and cook the chopped yellow onion for about 5 minutes. Add the 2 cloves of chopped garlic and cook for 2 more minutes until the onion softens. Let this mixture cool before moving on to mix it with the other elements.

3-In a large bowl, combine the 16 oz sour cream, two 10.5-oz cans of condensed cream of chicken soup, 8 oz shredded cheddar cheese, the thawed 1 (30-oz.) bag of frozen shredded hash brown potatoes, and the cooled onion-garlic mix. Transfer this to your prepared dish, cover with foil, and bake for 45 minutes to meld the flavors.

4-While it’s baking, melt the remaining 6 tablespoons of salted butter in the microwave for 45-60 seconds and stir in 1 cup breadcrumbs and 1 tablespoon chopped parsley. After the initial bake, remove the foil, spread this mixture on top, and bake uncovered for 25-30 minutes until golden and bubbly. The whole process, with just 10 minutes of prep, totals about 1 hour and 10 minutes, perfect for weeknight dinners.