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Hashbrown Casserole That's Make Ahead & Freezable

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8 people

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 9x13 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.