If not, I use frozen Ore Ida rings, just set on the
Blend together in order.
Place in a 9 x 13-inch or 2 small casseroles.
Sprinkle potato chips on top and bake 1 hour at 350\u00b0. Can be made several hours ahead and refrigerated until baking time.
Thaw potatoes in large flat dish.
Mix next seven ingredients and pour over potatoes.
Sprinkle crushed corn flakes over top (in addition to 2 cups).
Melt another 1/4 to 1/2 cup oleo and pour over top of potato casserole.
Bake at 350\u00b0 for 1 hour.
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.
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 ...
Spray a 13 x 9-inch pan with Pam. Thaw potatoes 1/2 hour before putting together. In a large bowl, mix all ingredients together. Put into sprayed pan and sprinkle with smashed potato chips. Bake in preheated 375\u00b0 oven for 1 1/4 to 1 1/2 hours. Makes 6 to 8 servings.
Spray a 9 x 13-inch baking pan with Pam. Mix all ingredients in a large bowl. Pour into pan. Sprinkle with mashed potato chips. Bake in preheated 375\u00b0 oven for 1 1/4 to 1 1/2 hours. Makes 6 to 8 servings.
Mix together all ingredients.
Bake in 13 x 9-inch pan at 350\u00b0, covered, for 30 minutes and uncovered for another 30 minutes.
Use a large stew or soup pan. Cook the frozen potatoes in about 2 quarts of water.
Bring to a boil and cook until tender. Drain off some of the water, then add soup and cubed Velveeta cheese.
You can add more water or milk to make desired thickness of soup.
Season with salt or pepper.
Serve with cornbread or crackers.
Mix cream cheese, sour cream and pepper in slow cooker sprayed with cooking spray until blended. Gradually stir in milk.
Add potatoes, cheese and bacon; mix well. Cover with lid.
Cook on LOW 3 to 4 hours (or on HIGH 1 to 2 hours).
Sprinkle with onions before serving.
Mix all ingredients together.
Spray Pam in bottom of a 9 x 13-inch cake pan.
Put crushed potato chips on top, if desired. Bake at 375\u00b0 for 1 hour.
Combine all ingredients except cornflake crumbs.
Pour into 9 x 13-inch baking dish.
Sprinkle with cornflake crumbs.
Bake at 350\u00b0 for 1 to 1 1/2 hours.
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.
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.
Defrost and drain potatoes.
Combine potatoes in a greased 9 x 13-inch casserole with onions, soup, cheese and sour cream.
Mix well.
Melt margarine and drip over top.
Spread crumbled potato chips over top.
Bake at 350\u00b0 for approximately 1 hour.
Mix half package of cheese with soup, sour cream and potatoes. Pour into a casserole dish or a 13 x 9 x 2-inch pan.
Add milk to desired consistency.
Layer remaining cheese on top.
Sprinkle with paprika.
Bake at 375\u00b0 covered for 45 minutes; uncovered 15 minutes longer.
Serves 8 to 10.
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.
Heat oven to 375 degrees F.
Line 9-inch pie plate with pie crust; seal and flute edge.
Mix eggs, milk, sour cream and pepper in large bowl until blended. Add remaining ingredients; mix well. Pour into crust.
Bake 40 to 45 min. or until knife inserted in center comes out clean.