This Easy Cheesy Hash Brown Casserole is comforting, delicious and super easy to make! All you’ll need is 5 minutes to prep and a handful of simple ingredients. Perfect to feed a crowd.
Make-Ahead: This casserole can be mixed up entirely, covered, and refrigerated for up to 24 hours before baking.Store: store leftovers in an airtight container in the refrigerator for up to 3 days.Freeze: Prepare hash brown casserole without baking, and store in an airtight, freezer-safe container in the freezer for up to 3 months. To serve, thaw in the refrigerator overnight and then bake as directed and serve.Potatoes: this time, I used cubed hash browns, but this will work well with cubed or shredded hash browns; it’s totally up to you. If you forget to thaw the hash browns, don't worry! Bake cover for 45-50 minutes, and then uncover for 10-15 more minutes until the top is golden brown.Condensed Cream of Chicken: I know that many of you prefer not to use canned food. In that case, you can make your own condensed cream of chicken soup. If you want to make this casserole meatless, you can use a can of condensed cream of cheese instead. Homemade Condensed Cream of Chicken Soup: In a small saucepan, combine ¾ cup chicken broth, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon poultry seasoning or granulated chicken bouillon, ¼ teaspoon dried parsley, pinch paprika, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Bring to a simmer. Meanwhile, whisk together ½ cup milk and ¼ cup flour until smooth. Pour into a saucepan, whisking continuously, until the mixture bubbles and thickens, about 1 minute.Cheese: I used cheddar cheese, but if you prefer, you can use a combination of melting cheese, such as Monterey Jack, Gruyere, mozzarella, Mexican blend, etc. Any melting cheese will work great in this recipe.★ Did you make this recipe? Don't forget to give it a star rating below!Please note that nutritional information is a rough estimate, and it can vary depending on the products used.