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.
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.
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.
Cream the margarine, sugar, egg and coconut flavoring. Add the biscuit mix and potato flakes.
Chill dough. Roll into small balls.
Bake on greased cookie sheet at 350\u00b0 for 12 minutes (or until edges turn a little 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 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 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 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.
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 ...
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.
Thaw hash browns.
Mix together all ingredients.
Spread in greased 9 x 13-inch baking dish.
Top with grated Cheddar cheese and crushed potato chips.
Bake at 350\u00b0 for 40 minutes.
Serves 12.
Mix all ingredients together in bowl except potatoes, then add potatoes. Pour into casserole dish. Top with crumbled potato chips. Bake at 350\u00b0 for 1 hour or until 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.
Mix all ingredients together except potato chips.
In casserole dish bake at 350\u00b0 for 1 1/2 hours.
After baking, crush potato chips on top.
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.
Preheat oven to 350\u00b0F.
Combine first 10 ingredients in a large bowl; spread evenly into a 13x9-inch baking dish coated with cooking spray. Sprinkle cornflakes over potato mixture.
Bake at 350\u00b0 for 1 hour or until bubbly. Sprinkle with fresh parsley.
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.
Mix together all ingredients except potato chips or bread crumbs.
Top with crumbs and some melted margarine before baking. Bake in a greased 9 x 13-inch pan (glass dish) at 350\u00b0 for 55 to 60 minutes (uncovered).
Thaw potatoes.
Butter a 9 x 13 pan.
Add to thawed potatoes, soup, sour cream and seasonings.
Put half of potato mix in pan. Sprinkle half the cheese over top and add remaining potato mix. Bake at 350\u00b0 for 30 minutes.
Stir.
Add remaining cheese on top and bake 15 minutes until brown.
May add ham chunks.