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.
large bowl, whisk together soup, sour cream, salt and pepper
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.
large bowl, whisk together soup, sour cream, salt and pepper
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.
Heat soups in saucepan until warm.
Fry hamburger meat. Drain.
Pour soup mixture into meat; mix well.
Place 1 bag of Ore-Ida Tater Tots in mixture, burying them.
Place more Tater Tots on top for decoration.
Bake at 350\u00b0 until Tater Tots are brown (about 30 minutes).
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.
add the worcestershire, lipton onion soup and water and mix well
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.
Mix all together.
Place in buttered 9 x 12-inch casserole dish.
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.
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.
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.
Use a large stew or soup pan. Cook the frozen potatoes in about 2 quarts of water.
Bring to a boil and cook until tender. Drain off some of the water, then add soup and cubed Velveeta cheese.
You can add more water or milk to make desired thickness of soup.
Season with salt or pepper.
Serve with cornbread or crackers.
Mix all ingredients.
Bake at 350\u00b0 for 45 minutes to one hour (or until brown on top and bubbly).
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.
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.
Cover hash browns with water.
Salt and pepper to taste and add onion salt, if desired.
Boil until tender, about 10 minutes. Do not drain.
Add soups and Velveeta and simmer until all melted together.
May use cream of chicken soup instead of mushroom.
(I think mushroom is better.)
Cover potatoes with water and cook until tender.
Add milk and spices and simmer.
About 30 minutes before you want to serve the soup, add the stick of butter.
I sprinkle shredded cheese on top.