nions and peppers (I use Ore Ida's Potatoes O' Brien) in
ver the top of the casserole.
Cover with the hash
Spray microwave-proof casserole dish with Pam.
Spread frozen hash browns in casserole.
Microwave on High 10 minutes (may vary with different microwaves).
Combine eggs, milk, salt and pepper. Pour over potatoes.
Cover with heavy-duty plastic wrap.
Microwave on High 8 to 10 minutes, giving dish a quarter turn after 4 to 5 minutes.
Cook until egg mixture in center of casserole has set. Top with crumbled sausage and shredded cheese.
Microwave on High 2 minutes.
Let stand 5 minutes and cut in wedges.
Thaw frozen potatoes and put into greased 9 x 12-inch casserole.
Mix together soup, sour cream, onion and Cheddar cheese; add to potatoes.
Combine butter and the bread crumbs; cover top of casserole.
Bake at 350\u00b0 for 45 minutes.
Serves 10 to 12.
Put enough oil in frying pan to cook hash browns and onion together.
When brown, set aside.
Cook sausage.
Scramble the sausage until done and then drain grease from sausage.
Return and combine in frying pan potatoes, onion and sausage and then break eggs over top and scramble into mixture.
Add 1 1/4 cups of grated cheese to mixture.
Pour into casserole dish and put remaining cheese on top.
Bake in a 350\u00b0 oven for about 15 to 20 minutes until cheese melts.
ake until melted.
Remove casserole and let stand 5 minutes
Mix all together.
Place in buttered 9 x 12-inch casserole dish.
Heat soups in saucepan until warm.
Fry hamburger meat. Drain.
Pour soup mixture into meat; mix well.
Place 1 bag of Ore-Ida Tater Tots in mixture, burying them.
Place more Tater Tots on top for decoration.
Bake at 350\u00b0 until Tater Tots are brown (about 30 minutes).
Preheat oven to 400\u00b0.
Butter a 1-quart casserole dish.
In 1-quart saucepan, saute in butter over medium heat, the frozen Ore-Ida chopped onions and garlic until tender.
Stir in undiluted soup and cream cheese cubes; cook, stirring constantly, until smooth and hot.
In casserole, alternately layer frozen potatoes and hot cream cheese sauce, ending with a sauce layer.
Cover and bake 45 minutes or until sauce is bubbly and potatoes are tender. Remove from oven and sprinkle with shredded cheese.
Yield:
4 to 5 servings.
Brown potatoes.
Spray large casserole dish with cooking spray.
Heat oven to 375 degrees F.
Mix eggs, sour cream, milk, onion powder and chipotle chile powder in large bowl until blended. Add hash brown potatoes, whole kernel corn, cream-style corn, shredded Cheddar cheese, and chopped peppers; mix well.
Spoon into 13x9-inch pan sprayed with cooking spray.
Bake 40 to 45 min. or until potato mixture is heated through and top is golden brown.
Preheat oven to 350 degrees F. Coat 13x9 baking dish with nonstick cooking spray.
In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into baking dish.
In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture.
Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green ...
Mix soup, sour cream, salt, pepper, green onion and cheese in a large mixing bowl.
Ad Hashbrowns to above mixture and stir to combine.
Place in greased 9x13 pan.
Top with butter and cornflakes mixed together.
Bake at 350 degrees for 45 minutes until bubbly around the edges.
You may de-ice potatoes in microwave or at room temperature (do not thaw).
Mix all ingredients and pour into a large baking dish.
Top with melted butter and corn flakes.
Bake at 300\u00b0 for 1 hour and 15 minutes.
Good for breakfast or dinner.
Crumble and brown sausage. Saut finely chopped onion and pepper in sausage, then drain and set aside.
Mix hash browns, 2 cups of mild Cheddar cheese and 1 cup of sharp Cheddar cheese. Mix in sausage and eggs. Add black pepper to taste; no salt needed. Spoon and pack into a 9 x 13-inch baking dish. Refrigerate overnight. Bake at 350\u00b0 for 40 minutes; spread remaining sharp Cheddar cheese over the top and bake for 5 to 10 minutes more.
Grease a 9x13\" baking dish.
Press potatoes into the bottom and on sides.
Sprinkle with salt and brown lightly in the oven.
In a medium skillet, brown sausage and onion and drain.
Spread over potato crust.
Sprinkle with cheese.
In another bowl, beat together remaining ingredients and pour onto the crust.
Bake at 425 degrees (400 degrees if using a glass dish) for 20 to 25 minutes.
Preheat oven to 350 degrees F. Coat 13x9 baking dish with nonstick cooking spray.
In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and Hash Browns until well mixed. Spoon evenly into baking dish.
In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of Hash Brown mixture.
Bake uncovered for about 50 minutes, or until hot and bubbly.
Allow to rest for 5 minutes before serving. Garnish with additional sliced green onion if desired.
If desired, you may substitute the cream ...
Beat eggs, half and half and seasonings.
In 9 x 13 pan layer the hash browns and sausage.
Pour egg mixture over the hash browns and sausage mixture.
If you want, add cheese in layers. Bake in 350\u00b0 oven for 1 hour or until done and golden brown.
Grease 9 X 13 cake pan.
Spread hash browns in pan, salt and pepper well.
Beat eggs, milk, red hot, salt and pepper.
Add green peppers, onion, mushrooms and green chilies to egg mixture. Pour over hash browns.
Spread cheese over top.
Cover with foil and refrigerate overnight.\tBake at 350\u00b0 for 1 hour.
Melt margarine and mix with soup.
Mix all ingredients except potatoes.
Add potatoes and mix again.
Bake uncovered in a 9x13 pan at 350 degrees for 1 hour.
Can be made ahead and frozen before baked.