Sharp cheddar, jalapeño jack, or a tex mex blend are all nice options. When I add sausage to mine, I also add a can of evaporated milk so that it’s not at all dry. Brown Italian sausage or breakfast sausage and stir it in to add protein and flavor.If desired, you can serve with ketchup, salsa, or hot sauce. Note that because of the potatoes and cheese, this casserole tends to stick to the crockpot, so I tend to use a Slow Cooker Liner when I make this dish. Dump bag contents into your slow cooker and cook on low for 3-5 hours.Top it with ketchup, salsa, or hot sauce if you want. Bake at 350° in a greased casserole dish for an hour.Dump it in a large resealable freezer bag.Mix everything together in a giant bowl starting with the butter and mushroom soup.While butter is melting, chop the onion.Melt butter in the microwave or a stovetop pot.1 kg bag frozen hash browns (you can use cubed or shredded, but I prefer cubed).While potatoes don’t always freeze and reheat well, you can use pre-frozen potatoes such as frozen hash browns without issue. I find it is best when you make it without baking, freeze it, and then cook it fresh on the day you want to serve it. You can freeze it before you bake it or after. In fact, that’s the way I make mine most of the time. You can absolutely make hash brown casserole ahead of time and freeze it.
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