This Hashbrown Casserole is the perfect side dish recipe that goes with any meal. It's simple to make and tastes amazing, the entire family is going to love it. You can even make it the night before, and freeze it for later!
Preheat oven to 350 degrees F. Prepare a casserole dish (9x13) with non-stick cooking spray and set aside.
In a large mixing bowl combine all ingredients and only 2 cups of cheese. Place it in your casserole dish and top with the remaining 1/2 cup of cheese.
Bake for 45-50 minutes or until fully cooked and bubbly. Serve and enjoy!
Freeze in servings: You get a wonderful breakfast but don’t have to wake up an earlier to make it. I also love making them into single serving breakfast squares that I can eat all week long. After cooking allow your casserole to cool. Cut it into squares and place them on a baking sheet. Place in the freezer into each square is frozen. You can now place all the squares into a large freezer bag and they will not stick together. Pull out one at a time for breakfast and warm in a toaster oven or microwave!
Freeze in whole: To freeze the entire casserole cook according to directions (in a freezer friendly dish, I like to use foil dishes when freezing) then allow to cool. Cover with foil and place in the freezer. Place in the fridge 24 hours before you are ready to bake and place in the oven at 375 for 60-90 minutes to until warmed through.
Egg casserole dish can usually stay good in the freezer for 2-3 months.