Preheat the oven to 350°F (175°C).

In a mixing bowl, combine the drained canned potatoes, cheddar cheese, sour cream, cream of mushroom soup, garlic powder, onion powder, salt, and black pepper.

Mix until well combined.

Transfer the mixture to a greased casserole dish.

In a small bowl, mix the bread crumbs with melted butter.

Sprinkle the bread crumb mixture evenly over the potato mixture in the casserole dish.

Bake in the preheated oven for 30 minutes or until the top is golden brown and the casserole is heated through.