Easy Hashbrown Casserole

Frozen Shredded Hashbrowns – The hash browns should be thawed before using so that the dish bakes evenly. You can also use the diced hashbrowns if you’d like. I do not recommend using fresh potatoes, as there would be too much excess moisture.

Cream of Chicken Soup – You can also substitute cream of mushroom soup.

Sour Cream – You can substitute full-fat, plain Greek yogurt.

Cheddar Cheese – The classic pick for this type of casserole and you can use sharp cheddar cheese or mild, but you can also use other cheese varieties, too. Other good options are mozzarella, gouda, Montery Jack, and Colby cheese.

Turn it into Funeral Potatoes – Simply add a topping of crushed cornflakes or Ritz crackers for extra taste and texture.

Spice it up – Stir in a 4-ounce can of green chiles to give this casserole a kick and southwest flavor.

Make-Ahead – You can assemble this casserole in the baking dish, cover it with plastic wrap, and refrigerate for up to 2 days before baking.

Storage – Once the casserole is baked and cooled, store leftovers in an airtight container in the refrigerator for up to 4 days.

You can freeze the hashbrown casserole, either before baking it or after it has been baked and cooled. Cover tightly with plastic wrap and foil and freeze for up to 3 months. Thaw in the refrigerator before baking or reheating in the oven.