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Preheat your oven to 350°F/180°C.
In a large mixing bowl, combine frozen shredded hashbrowns, mushroom soup, melted butter, sour cream, onion, dried thyme, salt, pepper, and half of the cheese, and mix until evenly combined
Pour the mixture into a greased 9 x 13 baking dish. Bake for approximately 45 minutes uncovered, then remove from the oven, scatter the remaining cheese and bake for a further 10 - 15 minutes until the cheese is bubbling. Serve immediately and enjoy your hash brown casserole!