Add soup, butter, sour cream, and seasonings to a saucepan and cook on medium heat until melted.
Mix in 1/3 cup of shredded cheese until melted.
Pour the shredded hashbrowns into a greased baking dish.
Pour the cheesy soup mixture over the potatoes and mix well.
Top with remaining shredded cheese and cover with foil.
Bake at 350 degrees for about 45 minutes or until bubbly in the center.