Use cream of chicken soup or plain Greek yogurt (instead of sour cream) as substitutions. If hash browns seem too wet, gently squeeze more liquid out before mixing to prevent a watery casserole. For speedy prep, use pre-diced frozen onions or pre-minced garlic. Always ensure hash browns are fully thawed and well-drained, and mix gently to keep them from getting mushy. Don’t underbake; wait for bubbly edges and a deep golden-brown crust for optimal texture and flavor. For an optional bright, zesty flourish, serve with a cilantro-lime drizzle (fresh cilantro, lime juice, olive oil, agave or maple syrup, pinch of salt).