Combine all ingredients and mix well.
Divide evenly into 4 well-greased custard cups.
Place cups on rack and add the frozen hash brown potato patties.
Spread with margarine.
Bake at 375\u00b0 until well browned.
In 9 x 13-inch container place frozen hash brown potatoes mixed with chopped green onions.
Place grated Cheddar cheese on top of mixture.
Mix with sour cream and cream of chicken soup. Cover with bread crumbs.
Melt margarine and pour over ingredients.
Bake at 350\u00b0
for 45 minutes.
In 9 x 13-inch casserole dish, layer frozen hash brown potatoes.
Mix sour cream, onion, cream of mushroom soup, salt and 1 stick melted oleo and pour over hash browns.
Next, mix grated cheese, corn flakes and 1 stick of melted oleo and place on top of potato mixture.
Bake at 350\u00b0 for 45 minutes.
Break up frozen hash brown potatoes. Mix soup, sour cream and cheese. Stir in potatoes. Add onions, salt and pepper. Mix margarine with Rice Chex. Put potato mixture in 1 1/2-quart casserole and sprinkle with Rice Chex. Bake for 50 to 55 minutes at 350\u00b0.
maller pieces.
Combine hash brown potatoes, O'Brien hash brown potatoes, chicken bouillon
Mix hash brown potatoes, grated Cheddar cheese and chopped onion together.
Mix sour cream, soup and melted margarine together.
Combine potato mixture and soup mixture in large bowl. Pour into greased 9 x 13-inch baking dish.
Sprinkle crushed corn flakes over the top.
Bake at 350\u00b0 for 1 hour.
Everyone loves it.
In a large mixing bowl, combine the shredded cheese, chicken soup, sour cream, chopped onion, 1/2 cup melted margarine, salt and pepper.
Mix well.
Fold in the thawed hash brown potatoes. Turn mixture into a greased 9 x 13-inch baking dish.
Toss together cornflakes or potato chips and 1/4 cup melted butter. Sprinkle over potato mixture.
Bake at 350\u00b0 for about 1 hour or until the casserole is golden brown and the potatoes are tender.
Melt 2/3 stick margarine and mix with onion, salt, pepper, cream of chicken soup, sour cream, Cheddar cheese and hash brown potatoes.
Use a large bowl to mix.
Melt 1/4 cup melted margarine and stir with crushed corn flakes.
Grease
a large 13 x 9-inch casserole dish and place potato mixture in it.
Spoon corn flakes and margarine over the top.
Bake at 350\u00b0 for 30 to 45 minutes or until bubbly.
Will have a golden brown top.
Freezes well after baking.
Saute onion in butter until tender.
Combine onion mixture, hash brown potatoes and next 3 ingredients in a large bowl; stir well.
Spoon potato mixture into a lightly greased 11 x 7 x 1 1/2-inch baking dish.
Top with crushed cereal.
Yield:
6 to 8 servings.
Saute onion in margarine until tender.
Combine onion mixture, hash brown potatoes and next 3 ingredients in a large bowl; stir well.
Spoon potato mixture into a lightly greased 11 x 7 x 1 1/2-inch baking dish.
Top with crushed cereal.
To Store:
Cover and refrigerate up to 24 hours.
To Serve:
Bake, uncovered, at 350\u00b0 for 1 hour or until golden brown.
Garnish if desired. Serves 6 to 8.
Melt margarine in a 13 x 9 x 2-inch baking pan or dish.
Pour hash brown potatoes into this casserole dish.
Combine remaining ingredients and blend well.
Spoon mixture over potatoes.
Melt butter and add corn bread stuffing mix.
Blend well.
Sprinkle stuffing mix over mixture.
Bake at 350\u00b0 for 45 minutes.
Yields 10 servings.
If you're using frozen hash brown potatoes, press them between paper towels to remove moisture.
Press hash browns onto bottom and up sides of a 9-inch pie plate to form a crust.
Drizzle melted margarine over crust.
Preheat oven at 425\u00b0.
Bake for 20 to 25 minutes until lightly browned.
Remove from oven.
Reduce oven to 350\u00b0.
ix hash brown potatoes, ham, Cheddar cheese, cream of potato soup, Alfredo sauce, frozen
Combine hash brown patty, milk, margarine, onion, salt, and pepper in 1-quart microwave-safe casserole. Cover with casserole lid.
microwave (high) 4-5 minutes or until potatoes are partially thawed, stirring once. Stir in Parmesan cheese.
Microwave (high) 4-5 minutes or until hot and bubbly, stirring once. Sprinkle with parsley and paprika.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x12-inch baking dish with cooking spray.
Place the frozen hash brown potatoes, half-and-half cream, butter, onion, salt, black pepper, and onion salt into a saucepan over medium heat. Cook the mixture, stirring occasionally, until the frozen potatoes are thawed and the ingredients are well mixed. Pour the potato mixture into the prepared baking dish.
Bake in the preheated oven until the casserole is golden brown on top, about 1 hour.
Brown sausage and drain off excess grease.
Melt stick of butter in a 13 x 9 x 2-inch pan.
Line bottom of pan with frozen hash brown patties.
Mix milk and eggs together and season with salt and pepper.
Pour egg mixture over hash browns.
Top with sausage, then cheese.
Cover pan with foil.
Refrigerate overnight.
Bake at 350\u00b0 for 45 minutes to 1 hour.
Remove foil during last 15 minutes of baking.
Grease a 13 x 9 x 2-inch baking dish. Set aside. In a large mixing bowl, combine shredded cheese, chicken soup, sour cream, chopped onion, 1/4 cup butter, salt and pepper.
Mix well. Fold in thawed hash brown potatoes. Turn mixture into prepared baking dish. Toss together corn flakes and 1 tablespoon melted butter. Sprinkle over potato mixture.
Bake in a 350\u00b0 oven about 1 hour or until casserole is golden brown and potatoes are tender.
In a large bowl, combine soups, sour cream, milk, onion, salt, pepper and dill weed. Stir until blended.
Add thawed hash brown potatoes, mixing until potatoes are completely coated.
Turn potato mixture into a greased 9 x 13-inch baking pan. Sprinkle evenly with grated cheese and paprika.
Bake 1 1/2 hours until browned and bubbly.
Serves 8 to 10.
Combine tomatoes, chicken broth, kidney beans, hash brown potatoes, garbanzo beans, beef broth, dried onion, parsley, salt, oregano, garlic powder, basil, and marjoram in a slow cooker. Cover and cook on Low for 8 hours. Stir in peas, carrots, and spinach. Cook until heated through, about 5 minutes.
he foil before adding the frozen hash brown patty on the square of