Q: What is another name for hash brown casserole?

A: You'll often hear this dish called funeral potatoes or cheesy potatoes. Same casserole, different name depending on where you grew up.

Q: Can I make this cheesy hash brown casserole ahead of time?

A: Yes. Mix everything together, cover, and refrigerate up to a day ahead, then bake it fresh when you're ready to serve.

A: Yes. Let it cool completely, wrap it tightly, and freeze up to 3 months. Thaw in the fridge overnight before baking.

A: This usually happens when the hash browns aren't thawed and drained well. Pat them dry with a paper towel before mixing everything together.

A: Cream of mushroom or cream of celery soup both work well if you want a different flavor or a vegetarian version.

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The original recipe from my friend Max bakes at 350° for 45 minutes, however, I have found it takes 60 minutes when you are making two. You can half this for one pan. I use this whole recipe when we have a large crowd.
If you are making one casserole:
1 bag of frozen hashbrowns thawed
1 container of sour cream
1 can of cream of celery soup
1/4 stick of melted butter
2 cups of shredded cheese
salt and pepper to taste
For 1 13×9 casserole dish 350 F. for 45 minutes or until golden brown