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.
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 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.
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.
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.
Let hash browns thaw about 30 minutes.
Melt margarine in a 9 x 13-inch pan.
Combine all ingredients, including melted margarine; salt and pepper to taste.
Spread in pan.
Sprinkle top with corn flakes, old bread crumbs or stale potato chips, crushed.
Bake.
Place the frozen potatoes in a dutch oven
Mix together.
Sprinkle top with a cup of crushed potato chips.
Bake 1 hour in greased pan at 350\u00b0.
Mix all together and spread in 9 x 13-inch pan.
Top with crushed potato chips.
Bake at 350\u00b0 for 45 to 55 minutes uncovered.
Mix ingredients together and put in pan.
Mix 2 cups crushed cornflakes and 1/2 cup melted margarine.
Put on top of potato mixture.
Bake 1 hour at 350\u00b0.
Check after 45 minutes.
If cornflakes are too brown, cover with tinfoil for remainder of cooking time.
uccotash until blended.
Add potato nuggets; toss to coat. Divide
uiche dish.
Arrange the frozen potato wedges (or crinkle cuts) in
prayed with vegetable oil, place frozen Potatoes O'Brien or hash
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.
Melt butter in a large skillet over medium heat; cook and stir onions until softened, about 5 minutes. Slowly pour chicken broth over onions; add potatoes, flour, basil, salt, pepper, garlic salt, and hot sauce.
Bring chicken broth to a boil; reduce heat to low and simmer, stirring and mashing potatoes often using a potato masher, until soup is cooked through and smooth, 20 to 25 minutes. Stir evaporated milk into soup.
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 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.
T! If not, I use frozen Ore Ida rings, just set on the
According to the number of snacks you need, cook half strips of bacon until lightly browned but still limp.
Meanwhile prepare frozen Ore-Ida Tater Tots according to package directions.
Cut slices of American cheese into thirds and wrap a strip of cheese around each hot Tater Tot.
Wrap limp bacon around the cheese and secure with a toothpick.
Broil, turning once, until bacon is crisp. Serve hot with mustard sauce.
Mix mustard, brown sugar and ginger together to make mustard sauce.
Spread margarine in bottom of large, oblong baking dish. Place frozen potatoes in dish.
Mix onion, soup and sour cream with potatoes, then mix in 1/2 of bag of cheese.
Sprinkle the remaining cheese on top of potato mixture and bake at 350\u00b0 for 45 minutes.