Scatter hash browns on bottom of glass cooking dish.
Sprinkle with the salt and pepper.
Mix the cream of chicken soup and sour cream together.
Pour over hash brown potatoes.
Add the grated cheese. Bake at 350\u00b0 for 45 or 50 minutes.
The last 15 minutes, put topping on.
Spray casserole dish with nonstick cooking spray.
Mix first four ingredients.
Top with cracker crumbs and melted butter. Bake at 350\u00b0 for 1 hour.
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.
Mix everything and add hash brown potatoes-reserve enough cheese to sprinkle on top.
Place in long casserole dish and bake in 350 degree oven for 1 hour.
Mix
onion,
cheese, soup, sour cream, milk, nearly all the butter
(saving a little) and hash browns.\tPour into a 13 x 9-inch
greased
pan.
Sprinkle
corn
flakes
across top of casserole and then pour remaining butter over casserole.
Bake at 350\u00b0 for 45 minutes to 1 hour.
Mix hash browns, Cheez Whiz and mayonnaise together with half the jar of Bac*Os.
Place in a 9 x 13-inch baking pan.
Top with remaining half jar of Bac*Os.
Bake for 45 minutes at 325\u00b0.
In bowl, mix thawed potatoes, onion and 1/2 of margarine.
Add cheese, sour cream, milk and soup.
Place in greased casserole dish.
Add remaining butter to coat cornflakes.
Put on top of potato mixture.
Bake at 350\u00b0 for 50 to 60 minutes.
Combine all ingredients except butter and Ritz crackers. Place in greased casserole dish.
Pour butter over top.
Sprinkle crackers over all.
Bake for 45 minutes at 350\u00b0.
Mix ingredients.
Place in casserole.
Top with 2 cups cornflakes mixed with 1/2 stick margarine or cover with French fried onion rings.
Bake at 350\u00b0 for 45 minutes covered, 15 minutes uncovered.
Lightly grease the bottom of a 9 x 12-inch casserole dish. Combine all ingredients in a bowl (reserve a little of each cheese to sprinkle on top).
Place mixture in the casserole dish; sprinkle with remaining cheese.
Bake at 350\u00b0 for 1 hour, or until brown.
(You can add or subtract from the ingredients to suit your own taste.)
Serves 8.
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.
Microwave frozen potatoes for 6 to 8 minutes to thaw.
Mix soup, sour cream and cheese, then mix in potatoes.
Melt butter and mix in corn flakes for topping.
Pour potatoes in greased 13 x 9-inch Pyrex dish.
Sprinkle corn flakes over top.
Bake at 350\u00b0 for 50 to 60 minutes.
Spray 9 x 10-inch baking dish with Pam.
Melt butter in a saucepan.
Then add dry soup mix.
In another bowl, mix hash browns and cheese.
Then pour in baking dish.
Pour butter and soup mix over hash browns.
Bake at 350\u00b0 for 30 minutes.
Melt margarine and mix with sour cream and soup.
Grate cheese and stir in.
Mix in salt, pepper and hash browns.
Bake at 350\u00b0 for about 40 minutes, until brown and bubbly.
Half way through, stir the mixture.
In a pan, place hash browns; season with salt and pepper to taste. In separate pan, melt margarine; pour half of margarine over potatoes. Heat, in separate pan, soup, sour cream, and cheese; pour over potatoes. Sprinkle crushed corn flakes over top and pour remaining margarine over corn flakes. Bake at 350\u00b0 for about 45 minutes.
Mix all ingredients, except bread crumbs.
Pour into a 3-quart casserole dish.
Refrigerate overnight.
Top with bread crumbs. Bake for 1 hour at 350\u00b0.
Mix potatoes, soup, sour cream, onion and cheese in large casserole dish.
Melt butter, crackers (crumbled) and stuffing mix together and put on top.
Bake at 350\u00b0 for 45 minutes.
Defrost patties and mix with salt, pepper, soup, sour cream and diced onion.
Pat into 9 x 13-inch pan.
Poke holes with end of wooden spoon.
Pour stick of melted butter or margarine over top.
Sprinkle Durkee fried onions.
Bake at 350\u00b0 for 35 to 40 minutes.
Combine potatoes, 1/2 cup melted margarine, salt, pepper, soup, cheese, onion and sour cream. Place in greased 9 x 13-inch baking pan. Mix cornflakes with 1/4 cup melted margarine and spread over top. Bake, uncovered, in 350\u00b0 oven for 45 minutes.
Mix together the hash browns, soup, cheese, sour cream and onion in a baking dish.
On top, crumble Ritz crackers (approximately 1 stack).
Pour on the melted butter.
Bake for hour at 325\u00b0.