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.
killet with cooking spray. Place hash brown patties in skillet; cook over
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.
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.
hortening or butter. Press thawed hash browns between paper toweling to
Press hash brown potatoes between paper towels to remove moisture.
Press hash browns
nd discard grease.
Stir hash browns, cooked sausage, Cheddar cheese
In a large bowl, combine hash browns, bacon, 1/2 cup cheese, and salt.
Spoon into a greased 13x9\" baking dish.
In a separate bowl, beat eggs and milk until smooth and pour over hash brown mixture.
Sprinkle with paprika.
Bake, uncovered, at 350 for 45 to 50 minutes or until golden.
Top with the remaining cheese.
(Note: 8 cups frozen hash brown potatoes equals 20 oz.).
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.
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.
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.
In a large bowl mix, hash browns, onion,cheese,sour cream,and the 2 cans of soup. Melt 1/2 stick of butter and cream cheese. Pour this mixture over hash brown mixture and mix well. Once mixed pour into a greased 9x13 pan. Crush corn flakes and mix with other 1/2 stick of butter and pour on top. Bake at 300 for 1 hour and 20 minutes.
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.
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.
Press hash brown between paper towels to remove
Thaw hash browns overnight in refrigerator.
Layer in an ungreased 13 x 9 x 2-inch baking dish.
Sprinkle with salt and pepper.
Place chicken and mushrooms over the hash browns.
Stir together the sour cream, broth, soup, bouillon, onions, red pepper and garlic.
Pour over all.
Sprinkle with paprika and almonds. Bake, uncovered, for 50 to 60 minutes at 350\u00b0.
Mix all ingredients, except hash browns, together.
Add hash browns last.
Butter 9 x 13-inch dish.
Put in hash browns and mix.
Sprinkle with 1/2 cup corn flake crumbs on top. Bake at 350\u00b0 for 50 to 60 minutes.