Lightly grease crockpot or 13x9 pan.
For crockpot, mix all ingredients, except sour cream and cheese, and cook on low for 4-6 hours. Mix in sour cream and cheese during the last hour of cooking and then add topping.
For oven, mix all ingredients and pour into pan. Add topping and bake at 325 degrees for 1 hour.
Add all ingredients except milk & cheese into gallon freezer bag.
Add milk & cheese to separate quart-sized freezer bag.
Thaw overnight in refrigerator (bag in bowl). Add ingredients of gallon bag to crockpot.
For the last hour of cooking, add quart bag ingredients (milk & cheese).
Preheat oven to 350 degrees.
In a large bowl, combine hash browns, 1/2 cup melted butter, cheddar cheese soup, sour cream, chopped onion, cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
Mix crushed corn flakes and 1/4 cup melted butter together and sprinkle the mixture over the top of the casserole.
Baked covered in preheated oven for 45 minutes.
Can be made in crockpot. Cook on high for 3 - 4 hours or on low for 7 - 8 hours.
-inch baking dish, toss potatoes with oil, salt and pepper
bout 1/4\" thickness. Wash potatoes (no need to peel yellow
Cook potatoes in a saucepan of boiling salted water for 10-15 mins, until almost tender. Drain well. Cool and cut into thick slices.
Heat oil in a large skillet on medium heat. Cook potatoes for 5-6 mins, turning occasionally, until golden brown. Sprinkle with cheese and red pepper flakes and cook for 1-2 mins, until golden and crisp. Season to taste and garnish with parsley.
Spray a 9x12 pan with pan release.
Mix all liquid ingredients together in a large bowl.
Add potatoes, onions and cheese. It's ok if the potatoes are still frozen. You can use frozen onion too.
Scoop into baking pan. Spread evenly.
Top with cornflakes or potato chips.
Bake 350 degrees F for 1 hour.
Boil cubed potatoes for 20 to 25 minutes,
Slice potatoes thinly onto a big piece of heavy aluminum foil and sprinkle with salt and pepper.
Crumble bacon over potatoes. Add onion and cheese cubes.
Slice butter over all and mix mixture gently on the foil.
Bring edges of foil up, leaving room for steam expansion. Seal with a double fold.
Place package on grill and cook about 1 hour, turning several times. Be careful not to burn.
9x13 pan place chopped potatoes.
Pour melted butter on
Preheat oven to 350.
In a large bowl, stir together butter, soup, sour cream salt and pepper.
stir in cheese. I add the cheese little by little so that it all gets mixed in evenly and doesn't end up all over the counter.
stir in potatoes, again little by little.
Place mixture into a 9x13 baking pan.
Bake for 60 to 90 minutes or until hot all the way through and a little brown around the edges.
In a crockpot combine potatoes, broth, soup, onion and pepper.
Cover and cook on low 5 hours.
Stir in cream cheese, cook 30 minutes, stirring occasionally until combined.
Add garnish to each bowl or put on table to be added if desired.
Saute potato and onion slices in olive oil in skillet until onions appear transparent. Drain well.
In crockpot, combine potatoes, onions, cheese, pepperoni and salt.
Pour pizza sauce over top.
Cover, cook on low 6-10 hours or until potatoes are soft.
I usually let mine cook about 8 hours.
You can also add any of your fave pizza toppings to these. I'd just suggest that you saute them with the potatoes and onions.
Fully cook potatoes in skin in microwave.
Cut up potatoes in 1-inch cubes.
Place onion over potatoes. Dilute soup with milk and pour over potatoes.
Cube Velveeta and place on top.
I use a 2-quart casserole dish.
Bake at 350\u00b0 for 1 hour or until potatoes are done.
Scrub potatoes thoroughly.
Cut potatoes into 1/4 inch thick slices.
In a 1 1/2 to 2 quart casserole, combine potato slices and water.
Microwave on high, covered, for 9 to 11 minutes or until potatoes are just tender, stirring after every 3 minutes.
Drain potatoes well.
Dollop cheese onto potatoes.
Cook uncovered on high for 45-60 seconds until cheese melts.
Gently stir cheese into potatoes.
If potatoes are nice, no need to peel.
Slice potatoes and onions and layer in casserole.
Sprinkle with a little salt, if desired.
Dot top with butter.
Mix hot water with bouillon and pour over top.
Cover and microwave on High for 17 to 20 minutes, until potatoes are tender, stirring occasionally.
Uncover, sprinkle with cheese and parsley.
Recover, microwave 1 to 2 minutes longer.
Peel and quarter potatoes.
Combine flour, cheese, salt and pepper in plastic bag.
Moisten potatoes.
Drop in bag and shake well.
Melt margarine in 13 x 9-inch baking dish.
Arrange potatoes in one layer.
Bake at 425\u00b0.
Turn once.
Slice potatoes and cube cheese. Mix soup and milk until creamy. Layer potatoes, cheese, ham and onion in a greased 9 x 13 inch pan. Pour half the soup over and repeat the layers. Dot with butter. Bake at 350\u00b0 for 1 hour or until potatoes are tender.
Place sliced potatoes in cold water.
Before using, drain and dry on paper towel.
In 3-quart greased \"with butter\" casserole, layer potatoes with cheese, onion, salt and pepper.
Top with remaining cheese.
Beat eggs with milk and Ranch dressing and pour over top of potatoes and bake until tender.
Dot with butter.