large bowl, toss together hash browns, sausage and cheese, set
In a skillet, cook the sausage until browned. Drain well. In a large mixing bowl, combine the cheese, chicken soup, sour cream, French onion dip, chopped onion, bell peppers, salt and pepper. Fold in thawed hash brown potatoes. Mix well. Spread 1/2 of the hash brown mixture over bottom of a 9 X 13-inch greased baking dish. Spread 1/2 of the browned sausage over hash browns. Repeat layering second 1/2 of hash brown mixture. Top with remaining sausage. Bake at 350\u00b0F for about one hour or until casserole is golden brown.
1. Mix all ingredients together in large bowl.
2. Place in greased 9x13 glass dish.
3. Bake at 350 for an hour or until center is bubbly and top is slightly brown.
In a skillet cook the sausage until browned.
Drain well.
In a large mixing bowl, combine the cheese, chicken soup, sour cream, french onion dip, chopped onion, bell pepper, salt and pepper. Fold in thawed hash brown potatoes. Mix well.
Spread 1/2 half of the browned sausage over hash brown mixture.
Repeat second layer 1/2 of hash brown mixture.
Top with remaining sausage.
Bake at 350 degrees for about one hour or until casserole is golden brown.
(Note: 8 cups frozen hash brown potatoes equals 20 oz.).
Lightly coat a 9 x 13-inch baking dish with cooking spray. In a large mixing bowl, combine soup, margarine, salt, pepper, onions and cheese. Mix well. Gently fold in the hash brown potatoes. Spread evenly into prepared casserole dish. Bake at 325\u00b0, uncovered, for 40 minutes or until lightly browned.
In a skillet, cook the sausage until browned.
Drain well. In a large mixing bowl, combine the cheese, soup, sour cream, French onion dip, chopped onion, peppers, salt and pepper.
Fold in thawed potatoes.
Mix well.
Spread half of hash brown mixture over bottom of 9 x 13 greased baking dish.
Spread 1/2 of the browned sausage over potato mixture. Repeat layering second 1/2 of hash brown mixture.
Top with remaining sausage.
Bake at 350 degrees for one hour or until casserole is golden brown.
Mix together the first 4 ingredients.
Pour over the hash brown potatoes in casserole dish.
Mix the margarine and crushed corn flakes. Spread over mixture. Bake at 350\u00b0 for 45 minutes.
Melt 1 stick butter; add grated cheese, soup, sour cream, onion, salt and pepper.
Mix in hash brown potatoes.
Put in buttered 9 x 13-inch baking dish.
Mix together corn flakes and 1/2 stick margarine.
Put on top of casserole.
Bake 1 hour at 350\u00b0.
Thaw 12 hash brown patties and shred by hand in a large bowl. Add soup, milk, onion, sour cream, salt and pepper until well blended.
Spray 9 x 12 casserole dish with Pam.
Pour in the hash brown mixture.
Bake at 350\u00b0 for 30 to 40 minutes.
Take out and spread cheese over top.
Bake another 5 to 10 minutes until cheese melts.
Cook the sausage until browned;
drain well. In a large mixing bowl, combine the cheese, chicken soup, sour cream, French onion dip, chopped onion, chopped pepper, salt and pepper to taste. Fold in thawed hash brown potatoes; mix well. Spread 1/2 the hash brown mixture in the bottom of a 9 x 13 baking dish. Spread half the browned sausage over the hash browns. Repeat layering hash browns, ending with sausage on top. Bake at 350\u00b0 for about 1 hour or until golden brown.
nch baking dish.
Mix hash brown potatoes, ham, Cheddar cheese, cream
Place hash brown potatoes in casserole dish.
Mix sour cream, cream of chicken soup, onion and cheese well.
Pour over potatoes.
Sprinkle with corn flakes, then pour margarine over top.
Bake at 350\u00b0 for 45 minutes.
Melt butter in a 2-quart casserole. Combine celery soup, milk and cream cheese in a saucepan; heat until smooth.
Combine hash brown potatoes, onion and cheese; mix with sauce. Pour all into the buttered casserole. Cover with foil and bake at 350\u00b0 for 1 1/4 hours. Remove the foil; sprinkle the top with sharp cheese. Bake for 15 more minutes or until lightly browned.
Heat oven to 350 degrees F. Coat 11x7 baking dish with nonstick cooking spray.
In a large bowl, whisk together soup, sour cream and salt. Stir in Hash Browns, onions, cheese and red peppers until well mixed. Spoon evenly into baking dish.
In a medium bowl, mix together breadcrumbs and butter. Sprinkle evenly on top of Hash Brown mixture.
Bake uncovered for about 30 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Garnish with sliced green onion if desired.
Brown the onions in 1/2 stick of butter.
Melt 1/2 stick of butter for the cornflakes.
Mix the hash brown potatoes, mild Cheddar cheese, cream of chicken soup, sour cream and the onions (after browning) together.
Place in a casserole dish sprayed with cooking spray.
Mix the butter and cornflakes together and put on top.
Cover the dish.
Bake for 1 hour at 375\u00b0.
Crumble together the thawed hash brown potatoes.
Mix together the soup, sour cream, Cheddar cheese, margarine and salt.
Heat in microwave for 1 to 2 minutes.
Add to hash brown potatoes.
Top with corn flakes or bread crumbs.
Bake at 350\u00b0 for 45 minutes.
argarine until tender, but not brown.
Add soup, cream cheese
Thaw hash brown potatoes and mix with other ingredients.
Top with 1/2 stick margarine (optional) and cracker crumbs.
Place in large greased casserole.
Bake at 325\u00b0 for 1 hour and 15 minutes.
Preheat oven to 350\u00b0.
Grease 8 x 12-inch baking dish.
In a large bowl combine hash brown potatoes, sour cream soup and cheese.
Mix well.
Pour into baking dish.
Cover with crushed cornflakes.
Bake for 50 minutes.