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.
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.
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.
Stir in cheese, onion and Hash Browns until well mixed. Spoon
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.
Allow hash browns to partially thaw and mix all of the ingredients together in a large bowl.
Put in a large casserole dish and top with 2 cups crushed cornflakes mixed with 1/2 cup margarine. Bake at 350\u00b0 for 40 minutes.
Mix
all
ingredients and pour in buttered baking dish. Top with 1 stick oleo (melted) and 2 cups crushed corn flakes. Bake at 350\u00b0 for 50 to 60 minutes.
Grease baking dish.
Break apart hash browns.
Brown onion. Mix potatoes, sour cream, onion and Cheddar cheese.
Spread in baking dish.
Cut margarine into tablespoon slices and place on top.
Bake at 350\u00b0 for 1 hour, until golden brown.
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 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.
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.
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.
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.
maller pieces.
Combine hash brown potatoes, O'Brien hash brown potatoes, chicken bouillon
In large mixing bowl, combine the shredded cheese, chicken soup, sour cream, chopped onion, 1/4 cup melted butter, salt and pepper; mix well.
Fold in thawed hash brown potatoes.
Pour mixture into a greased 13 x 9 x 2-inch baking pan.
Crush corn flakes and 1 tablespoon melted butter.
Sprinkle over the potato mixture.
Bake at 350\u00b0 for 1 hour or until golden brown and potatoes are tender.
Saute onion in margarine 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.
To Store:
Cover and refrigerate up to 24 hours.
To Serve:
Bake, uncovered, at 350\u00b0 for 1 hour or until golden brown.
Garnish if desired. Serves 6 to 8.
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.
Break up frozen hash brown potatoes. Mix soup, sour cream and cheese. Stir in potatoes. Add onions, salt and pepper. Mix margarine with Rice Chex. Put potato mixture in 1 1/2-quart casserole and sprinkle with Rice Chex. Bake for 50 to 55 minutes at 350\u00b0.
Grease a 9 x 13-inch pan with margarine.
Add hash brown potatoes (slightly thawed by rinsing with water in colander). Pour 1/4 cup melted butter over potatoes.
Sprinkle with onions. Mix together soup, sour cream and milk.
Pour over potatoes.
Top with cheese.
Melt 1/4 cup butter in saucepan and mix in bread cubes.
Spoon over cheese.
Bake, uncovered, at 375\u00b0 for 1 hour.