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.
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.
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.
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.
Bake at 350\u00b0 for 45 minutes to one hour (or until brown on top and bubbly).
Mix all together.
Place in buttered 9 x 12-inch casserole dish.
In a bowl, mix sour cream and soup, then add potatoes.
Add 1/2 of cheese and mix thoroughly.
Put mixture in 13 x 9 x 2-inch pan and pour butter over potatoes.
Sprinkle remaining cheese on top and bake at 350\u00b0 for 1 hour.
Mix all ingredients together (potatoes still frozen).
Pat into casserole dish.
Bake at 350\u00b0 for 45 minutes to 1 hour, until heated through.
Chop onion and saute in butter until transparent.
Combine with frozen potatoes, sour cream, chicken soup and 1 cup of cheese.
Mix well.
Sprinkle remaining cheese and corn flakes on top.
Bake in casserole dish at 350\u00b0 for 45 minutes to an hour.
Preheat oven to 400\u00b0.
Grease 1-quart casserole dish.
In saucepan over medium heat, stir in soup and cream cheese cubes. Cook until smooth.
Layer frozen potatoes and hot cream sauce, ending with sauce.
Cover and bake for 45 minutes.
Sprinkle with cheese.
Preheat oven to 350.
In a large bowl, stir together butter, soup, sour cream salt and pepper.
stir in cheese. I add the cheese little by little so that it all gets mixed in evenly and doesn't end up all over the counter.
stir in potatoes, again little by little.
Place mixture into a 9x13 baking pan.
Bake for 60 to 90 minutes or until hot all the way through and a little brown around the edges.
Preheat oven to 400\u00b0.
Grease a 1 qt. casserole dish.
In 1 qt. sauce pan over med heat, cook frozen onion until tender.
Stir in soup and cream cheese cubes; cook, stirring constantly till smooth and hot.
In casserole, alternately layer frozen potatoes and hot cream 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:
4-5 servings.
Mix all ingredients and put in 9 x 13-inch baking dish.
Cover with cracker crumbs mixed with oleo and bake for 1 hour at 350\u00b0.
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 ...
Preheat oven to 400\u00b0.
Grease 1-quart casserole dish.
In 1-quart
saucepan, over medium heat, cook onion until tender. Stir in soup and cream cheese cubes; cook, stirring constantly, until smooth and hot.
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.
Mix together on low heat until all cheese is melted.
Add potatoes and cover.
Stir frequently to separate potatoes (will burn easily).
Cook until potatoes are tender.
Put into buttered casserole.
Dot with butter and sprinkle with Parmesan cheese. Put into 400\u00b0 oven until golden and bubbling.
Cover until ready to serve.
Let potatoes get to room temperature.
Spread in a 9 x 13-inch pan.
Drizzle melted butter over potatoes.
Mix milk and cream of celery soup.
Spread over potatoes.
Top with crushed onion rings.
Cover with foil.
Bake 45 minutes at 350\u00b0.
Remove foil and bake 20 to 30 minutes longer.
(Can be made a day ahead and baked when ready to use.)
Melt butter; pour in casserole.
Pour potatoes over butter; add onions.
Mix sour cream, cheese and soup and spoon over potatoes.
Sprinkle with crushed cereal or cracker crumbs.
Bake at 350\u00b0 for 40 to 45 minutes.