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.
Mix
together
milk,
mushroom\tsoup, sour cream, Cheez Whiz and
onion, stirring well. Add hash brown potato chunks. Bake
at 350\u00b0
for
45
minutes.
Remove
from oven. Add corn flakes that have been tossed with butter and return to oven to brown.
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.
Preheat overn to 350. Placed shredded hashbrowns in large bowl and set aside.
Bring cream and broth to simmer in small saucepan. Remove pan from heat and stir in garlic, butter, and Parmesan.
Pour cream mixture into bowl with potatoes and stir to combine. Stir in salt and pepper.
Scrape potato mixture into 2-qt. baking dish and sprinkle with cheddar cheese.
Cover with foil and bake for 30 minutes.
Uncover and continue to bake until top is nicely browned, 20 to 25 minutes. Cool for 10 minutes before serving.
Mix all ingredients except potatoes.
Add potatoes last and pour into greased casserole dish.
Place topping on top of the potato mixture and bake at 350 degrees for 45 minutes.
(This recipe freezes well.)
Place potatoes in even layer in greased 13x9-inch baking dish. Combine 3 cups cheese, mayonnaise and onion in medium bowl; spread mixture over potatoes. Sprinkle potato mixture with bacon, peppers and olives.
Bake in preheated 350\u00b0F oven 35 minutes or until bubbly. Top with remaining cheese; bake 5 minutes more.
Make-ahead tip: Recipe may be assembled up to 24 hours in advance. Bake in preheated 350\u00b0F oven 45 minutes or until bubbly. Top with remaining cheese; bake 5 minutes more.
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.
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.
Mix hash browns, soup, garlic salt, sour cream and cheese together and put in greased 9 x 13-inch pan.
Melt 1/2 stick margarine and pour over potatoes.
Crumble potato chips over top. Bake 1 hour at 350\u00b0.
of simply potatoes shredded hash brown on flat side of
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.
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.
Let potatoes (hash browns) thaw.
Layer in baking dish in this order:
hash browns, salt and pepper lightly, 1/2 cup butter, melted, soup (undiluted), cheese (you can substitute grated cheese), sour cream, onion (chopped or sliced thin) and corn flakes (you can use potato chips or bread crumbs).
Sprinkle lightly with butter. Bake, uncovered, 45 minutes at 375\u00b0.
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.
Thaw hash browns in a large bowl.
In a medium frying pan, saute onion in margarine until tender. Mix first 6 ingredients together and put in a 9 x 13-inch glass pan.
Spread crushed chips on top. Bake at 350\u00b0 until bubbly, 45 minutes to 1 hour.
Great with steak or roast.
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.
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.
Mix soups, sour cream and onion in large bowl.
Add frozen hash browns and toss to coat evenly.
Place mixture in a greased 9 x 11-inch pan.
If desired, mix cornflakes and melted butter. Sprinkle over the mixture.
Cover with foil.
Bake at 350\u00b0 for 45 minutes.
Uncover and bake for an additional 30 minutes or until done.
Mix together thawed hash browns and 1/2 cup margarine.
Add salt, pepper, undiluted soup, cheese sour cream and onion.
Pour into greased 9 x 13-inch pan.
Mix together corn flakes and 1/2 cup margarine.
Put on top of potato mixture.
Bake at 350\u00b0 for 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x 13 inch baking dish.
In a large bowl combine hash browns, potato soup, celery soup, sour cream, salt, pepper, milk, onion and bell pepper; mix well. Spoon into prepared pan and sprinkle with parsley, paprika and cheese.
Bake in preheated oven for 1 1/2 to 2 hours.