This is our family’s FAVORITE hashbrown casserole! It is rich, savory and everyone comes back for seconds. It’s my go-to for morning tailgates, pot lucks, holiday brunches, and to take to neighbors & friends who need a meal.
I’ve made this casserole for family and friends many, many times! It is soooo easy; you can mix the ingredients in the same casserole dish that you bake in.
The bacon brings a smokey, savory flavor profile to the dish. If you don’t have bacon, I’d recommend adding some freshly shredded cheddar cheese to the mixture. (Hey, you can do this even WITH the bacon!) I mean, can you ever have too much cheese?!?
As a Southerner, there’s no such things as too much cheese or pretty casserole dishes (like this one)!
The Players on the Field for our Hashbrown Casserole That’s Make Ahead & Freezable
- Refrigerated hashbrown potatoes
- Cream of chicken soup
- Sour cream
- French onion dip
- Chive and onion cream cheese
- bacon
A true dump & go recipe. Don’t we need more recipes like this?!?
To round out your breakfast or brunch feast, pair the Hashbrown Casserole That’s Make Ahead & Freezable with our Smoked Gouda and Ham Quiche, Sausage Biscuits and Gravy Casserole, or even as a side dish for Pulled Pork!
How to Make Ahead and/or Freeze the Hashbrown Casserole
How to make the casserole ahead of baking:
- Prepare as directed except do not bake. Instead, cover the casserole tightly with tin foil and refrigerate overnight. This casserole is best when kept only 1 day in the refrigerator.
How to freeze the casserole:
- Bake casserole as directed. Let it cool completely.
- Scoop the hashbrown casserole into zip lock baggies OR into a freezer safe container. It will stay good for up to two months.
- Thaw overnight in the refrigerator. Pour the mixture into a large saucepan and heat (stirring often) until the casserole is thoroughly heated.
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Hashbrown Casserole That’s Make Ahead & Freezable
Ingredients
- 2d 20 ounce packages hashbrowns, refrigerated
- 1 16 ounce tub French onion dip
- 2 cans Cream of chicken soup 10.5 ounce cans
- 3 tbsp Chive and onion cream cheese
- 1/3 cup sour cream
- 3-4 slices bacon, cooked and chopped we use thick sliced bacon
Instructions
- Heat the oven to 350 degrees. Spray a 9×13 inch pan with nonstick spray.
- Place all ingredients in a large bowl; stir to combine. Pour the mixture into the casserole dish and bake for 30-35 minutes.
Freezing Instructions
- After baking the casserole, let it cool and then scoop the casserole into a zip lock freezable baggie or into a freezer safe container. To reheat, let thaw overnight in the refrigerator and transfer to a saucepan. Heat over medium heat, stirring frequently, until it is thoroughly heated.
Make Ahead Instructions
- Prepare casserole as directed, except do not bake. Cover the pan with tin foil and place in the refrigerator overnight or until you are ready to bake the casserole. It can safely stay refrigerated unbaked for 1 day.
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