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.
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.
Melt half of the margarine.
Mix with thawed hash brown potatoes in a 9 x 13-inch pan.
Add sour cream, onion, cream of chicken soup and Cheddar cheese mixture to potatoes.
Melt second half of margarine.
Mix with crushed corn flakes and put on top of potato dish.
Bake, uncovered, at 350\u00b0 for 45 minutes.
Grease a large casserole or 9-inch pan.
Mix together well hash brown potatoes, potato soup, sour cream, Cheddar cheese and garlic powder.
Pour into casserole; sprinkle over top corn flakes and oleo.
Bake at 350\u00b0 for 1 hour.
May be doubled.
maller pieces.
Combine hash brown potatoes, O'Brien hash brown potatoes, chicken bouillon, celery seed
(Note: 8 cups frozen hash brown potatoes equals 20 oz.).
Mix
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.
ix hash brown potatoes, ham, Cheddar cheese, cream of potato soup, Alfredo sauce, frozen
Press hash brown potatoes between paper towels to remove moisture.
Press hash browns onto
ell pepper, and onion. Fold hash brown potatoes and 1 cup Cheddar cheese
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.
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.
Preheat oven to 350\u00b0. Spread hash brown potatoes in 13 x 9 pan. Combine and heat the butter, onion, soup, sour cream, cheese, salt and pepper in saucepan until well mixed. Pour over potatoes. Sprinkle crushed corn flakes over top. Bake at 350\u00b0 for 1 hour. Serves 8 to 10.
220 degrees C).
Press hash brown potatoes between paper towels to remove
uart baking dish. Place the hash brown potatoes in the bottom of the
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.
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.
argarine until tender, but not brown.
Add soup, cream cheese
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.