Potatoes Romanoff (Hash brown Casserole)

🥘Ingredient Notes

For these cheesy potatoes, you'll need the following:

• Frozen hash browns. Frozen hashbrowns are quick, convenient, and economical. *I used cubed, but you can use shredded in a pinch. I recommend you thaw the hash browns before cooking. Cooking them frozen will cause the heat to spread unevenly and your hash browns might cook from the outside, while the inside remains frozen. Cooking them frozen might also result in them becoming too mushy and/or watery.
• Sour cream. *I use light/low-fat. Sour cream adds a rich and creamy texture and tangy flavor.
• Condensed cream of mushroom soup *I use low-fat. Mushroom soup adds additional creaminess and a welcome subtle mushroom flavor.
• Cheese *I use low-fat sharp/old cheddar cheese. It's best to shred it yourself, as the pre-shredded bags do not melt as well.
• Onions. I use white or yellow onion - whatever I have on hand. Onions add texture and a subtle sweetness.
• Salted butter. Butter adds a richness that melds perfectly with the onions and other ingredients. * You can use unsalted butter, but just add¼ teaspoon of salt as well

📖 Variations & Substitutions

I recently had a conversation at work about 'that hash brown dish' as it is known in many circles, or 'hashbrown casserole' and even 'funeral potatoes.' Everyone knew what it was, yet they all knew it by a different name and a slightly different variation of ingredients. I have always known it as "Potatoes Romanoff".

And when I googled this recipe, there were many names and variations, but none were exactly the same as this one. I've heard of it even being made with cottage cheese and cream cheese.

• Low-fat ingredients - you can use full-fat ingredients or non-fat ingredients instead
• Cheese - I use sharp/old cheddar cheese but you can use mild or medium
• Cream of Mushroom Soup - don't have any? Make your own Cream of Anything Soup (jump to #17)

🍲Crockpot Instructions

When it's hot out, you definitely don't want to be turning on your oven. Another great thing about this delicious potato recipe is that you don't have to; you can also make it in your slow cooker. It's just as easy - simply cook these Romanoff potatoes on high for 3 hours or low for 6 hours. *don't forget to spray the slow cooker with non-stick cooking spray!

👪 Serving Size

This Potatoes Romanoff recipe makes 20 servings. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. You will just need a larger or smaller casserole dish, depending on how many servings you want.

🥗 What to serve with Potatoes Romanoff

Potatoes Romanoff is the perfect side dish for so many meals! It's a delicious potato casserole that I love to bring along to potlucks or simply serve for dinner with Picnic Ham, Chicken in a Hurry (shown), or Slow Cooker Ribs. It's also a great side dish for steak dinners! I also serve my Healthy Roasted Carrots with Brown Sugar alongside it for the perfect meal!

🌡️Storing Potatoes Romanoff

Fridge: leftover Romanoff potatoes in an airtight container in the fridge for up to 4 days.

You can also make it in advance, cover it in plastic wrap (I use Glad Press N' Seal) (affiliate link), and store it in the fridge.

Freezing: It can be frozen for up to 3 months in an airtight container.

TO REHEAT (oven ):

I love using this casserole reheating technique for any pasta casserole- it prevents the casserole from drying out.

1. Simply bring the casserole out of the freezer the night before and let it defrost (preferably in the fridge). Ideally, you want to keep it at room temperature for about 30 minutes to an hour before you put it in the oven.
2. Then heat the oven to 350 degrees F/175 degrees C, remove the plastic wrap then tightly seal your casserole dish with aluminum foil (shiny side in) and put it in the oven for 20 - 30 minutes, until it's warmed through.

You can also reheat it in the microwave.