Cheesy Hashbrown Casserole Recipe

Includes tips for making in advance so that all you have to do is toss it in the oven when you’re ready to serve.

I’ve been all about breakfast foods recently. Today it’s this cheesy hashbrown casserole. Before that was homemade biscuits and sausage gravy, and before that, buttermilk pancakes. Any other breakfast foods you’d like to see?? Considering that my typical breakfast is a granola bar, cheesy/bacon-y breakfasts like this hashbrown casserole are more aspirational than a reflection of my reality, but they do make a good weekend morning/special occasion/holiday breakfast splurge. Lets talk some tips for making your own cheesy breakfast splurge.

Do I Have to Thaw Frozen Hash Browns For Casserole?

I recommend thawing your hash browns when making Hashbrown Casserole. Honestly, I’ve forgotten to set mine out to thaw in the past and have ended up just chucking them in to my melty cheese. It’s not ideal, things start to seize up, the cheese gets a bit stubborn, your arm gets a workout as you struggle to work everything together. Somebody is probably going to try to revoke my kitchen privileges for saying this, but as long as you get everything mixed up well, it will turn out, though you may need to add on a few minutes of cook time. However I really recommend you make life easier for yourself and thaw your frozen hashbrowns.

How to thaw your frozen hash browns:

Can I Make Hashbrown Casserole in Advance?

Yes you can! If you wish to prepare hashbrown casserole a day or two in advance, follow the recipe instructions through step 8 then cover tightly and refrigerate. Once you’re ready to bake, remove the cover, allow it to sit at room temperature for 15-20 minutes, then bake according to recipe instructions.

To Freeze Hashbrown Casserole

Prepare casserole through step 8 (do not bake). Cover tightly (make sure it is airtight!) and freeze for up to 3 months. Thaw in the refrigerator overnight before baking and then bake according to recipe instructions.

Enjoy!