Cheesy Hash Brown Casserole Recipe - This is my go-to dish for holidays and potlucks. Frozen hash brown potatoes, evaporated milk, sour cream, chive and onion cream cheese, chicken bouillon, salt, pepper, garlic powder, onion powder, melted butter, shredded cheese, and Ritz crackers. No cream of chicken soup! Great for breakfast, lunch, and dinner.
Preheat oven to 350ºF. Spray a 9x13-inch baking dish with cooking spray.
Place evaporated milk, sour cream, chive & onion cream cheese, chicken bouillon, salt, black pepper, garlic powder, and onion powder in a blender. Blend until smooth.
In a large bowl, stir together the milk mixture, frozen hashbrowns, ½ cup melted butter, and shredded cheese. Spread the potato mixture into the prepared baking dish.
In a small bowl, combine crushed Ritz crackers and ¼ cup melted butter. Sprinkle cracker crumbs over the top of the casserole.
Bake for 40 to 50 minutes, until bubbly.
Notes:
There is no need to fully thaw the shredded hash brown potatoes.
I take the potatoes out of the freezer about 15 minutes before assembling the dish.
Can Potato Casserole be made in advance? Yes! You can assemble the casserole ahead of time and store it in the fridge overnight before baking. You may need to add a few minutes to the cooking time if baking straight from the refrigerator.
Can Potato Casserole be frozen? Yes! Assemble the casserole and cover the dish with plastic wrap and aluminum foil and freeze. The casserole will keep up to 3 months in the freezer.
To bake the casserole after freezing, thaw and bake as directed.
Store leftovers in an airtight container in the fridge.