Preheat oven to 425, with rack set in upper third. Divide chili among four individual baking dishes (10 to 12 ounces each). Set aside.
Place potatoes in a double layer of paper towels; squeeze out as much liquid as possible.
In a large bowl, combine potatoes, cheese, and cilantro; season with salt and pepper. Scatter potato mixture over chili. Place baking dishes on a rimmed baking sheet. Bake until potatoes are golden brown and chili is bubbling, 20 to 25 minutes. Serve.
In bowl, combine potatoes, soup, sour cream, 1 3/4 cups Cheddar cheese and Parmesan cheese. Transfer to a greased 3-quart baking dish. Sprinkle with remaining Cheddar cheese. Bake, uncovered, at 350\u00b0 for 40 to 45 minutes or until bubbly and cheese is melted. Let stand for 5 minutes before serving.
ell pepper, and onion. Fold hash brown potatoes and 1 cup Cheddar
In a large skillet, cook sausage over medium heat until no longer pink; drain on paper towel.
In a large bowl combine 1 3/4 cups cheese and the soup, sour cream, French onion dip, onion, green pepper, red pepper and pepper.
Fold into hash brown potatoes.
Spread half into a greased shallow 3 quart baking dish. Top with sausage and remaining potatoes mixture.
Sprinkle with remaining cheese.
Cover and bake at 350 degrees for 45 minutes. Uncover, bake 10 minutes longer or until heated through.
Serves 10-12.
Place hash brown potatoes in greased 13 x 9 baking dish. Add cooked hamburger over the top. Sprinkle with the salt and pepper. Spread 8 ounces of shredded cheese over the top. Add the two cans of potato soup, that have been mixed well. Spread the remaining 8 ounces of cheese on top. Bake at 350\u00b0 for 1 hour or until brown.
side. In medium bowl combine hash browns, melted butter and salt
Preheat oven to 375 degrees F (190 degrees C).
Mix hash brown potatoes, sour cream, onion, cream of chicken soup, Colby cheese, and melted butter in a bowl; season to taste with salt and black pepper. Transfer mixture into a 9x13-inch baking dish and sprinkle top with corn flake crumbs.
Bake in the preheated oven until the casserole is bubbling, about 1 hour.
Bake 12 to 15 minutes or until edges are golden brown.
killet with cooking spray. Place hash brown patties in skillet; cook over
large bowl.
Stir hash brown potatoes, ham, cream of chicken
Mix all together and put into a greased 9 x 13-inch pan.
Let stand overnight or a few hours to blend flavors.
Bake in a preheated oven at 350\u00b0 for 1 1/2 to 2 hours or until golden brown on top.
Makes 12 servings.
Preheat oven to 350 degrees F (175 degrees C).
Stir cream cheese, cream of celery soup, sour cream, and Cheddar cheese in a large bowl until thoroughly combined. Gently fold hash brown potatoes into soup mixture. Stir corn flakes with melted butter in a separate bowl. Spread potato mixture in an even layer into a 9x13-inch baking dish; sprinkle buttered corn flakes over the top.
Bake until casserole is bubbling and topping has browned, about 1 hour.
Mix potatoes, soups, sour cream, Cheddar cheese, 1/2 Parmesan cheese and garlic salt together in large bowl.
Pour into greased casserole dish (2 quart).
Dot with margarine and sprinkle top with remainder of Parmesan cheese.
Bake 1 hour at 350\u00b0.
large bowl, toss together hash browns, sausage and cheese, set
Spread 1 teaspoon margarine on each side of each frozen hash brown patty.
Place patties on ungreased cookie sheet.
Broil 4 to 6 inches from heat for 11 to 13 minutes or until brown.
Turn patties over; broil 4 to 6 minutes or until brown.
Place ham slice on each hash brown patty; broil for 1 to 2 minutes or until hot.
Sprinkle cheese and parsley over ham.
Makes 6 servings.
Place frozen hash browns in a slow cooker. Pour melted butter over hash browns. Pour in cream of chicken soup and sour cream, stirring between each addition. Add Cheddar cheese. Cook on Low for 4 to 5 hours. Stir mixture after 2 hours of cooking.
Thaw potatoes.
Mix all ingredients in bowl and pour into a 9 x 13-inch pan sprayed with nonstick coating.
Bake at 325\u00b0 for 1 to 1 1/2 hours.
Preheat oven to 350\u00b0.
Combine all ingredients and place in greased 9 x 13 pan.
Bake 50 to 60 minutes until lightly brown and bubbly. This can be made ahead and chilled in refrigerator until ready to use.
Takes about an additional 15 minutes baking time.
Mix all ingredients well and put into a 2 1/2-quart casserole dish.
Sprinkle corn flakes over top.
Bake at 350\u00b0 for 50 to 60 minutes.
Mix all ingredients together and bake in 350\u00b0 oven for 40 to 45 minutes.