1. Preheat & Prep
Preheat oven to 350°F (175°C).
Grease a 9x13-inch baking dish.
2. Mix the Casserole
In a large bowl, combine thawed hash browns, cheese, cream of chicken soup, sour cream, melted butter, salt, and pepper.
(Optional: Stir in onions, bacon, or garlic powder.)
3. Bake to Golden Perfection
Spread mixture evenly into the baking dish.
Bake uncovered for 45-50 minutes until bubbly and golden on top.
4. Broil for Extra Crispiness (Optional)
For an extra crispy top, broil for 2-3 minutes at the end.
5. Serve & Enjoy!
Let cool 5 minutes before serving.
Garnish with extra cheese, green onions, or a dollop of sour cream.
Pro Tips for the Best Casserole
🔥 Thaw hash browns first – Prevents excess moisture.
🧀 Use freshly shredded cheese – Pre-shredded has anti-caking agents.
⏳ Make it ahead – Assemble the night before, refrigerate, and bake the next day (add 10 extra mins).
❄️ Freezer-friendly – Bake, cool, then freeze for up to 3 months. Reheat at 350°F (175°C) until warmed through.
FAQs
❓ Can I use fresh potatoes instead of frozen?
Yes! Shred 6 cups of russet potatoes, rinse, and pat dry to remove excess starch.
❓ How do I make this vegetarian?
Use cream of mushroom soup and skip the bacon.
❓ Why is my casserole watery?
Too much moisture—ensure hash browns are fully thawed and drained.
❓ Can I use Greek yogurt instead of sour cream?
Yes, but the texture will be slightly tangier.
