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.
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.
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.
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 ...
Beat together sour cream, dip, egg and soups.
Stir in all the Swiss cheese and 1/2 the cheddar cheese.
Stir in potatoes. Spray large casserole dish with Pam.
Pour potatoes in and press down with back of spoon.
Sprinkle remainder of cheddar cheese on top.
Cover with foil and bake 1 1/2 hours at 350 degrees.
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.
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.
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.
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.
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 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.
Mix soup, milk, sour cream and shredded cheese together and stir into the frozen potatoes.
Bake in glass dish or 1 1/2-quart greased casserole.
Bake at 350\u00b0 for 1 hour, uncovered.
Grease 13 x 9-inch pan and spread frozen potatoes in pan. Saute onion (chopped) in 1/4 cup margarine.
Mix together onion, creamed soup, sour cream and shredded Cheddar cheese.
Pour over potatoes.
Mix together corn flake crumbs and 1/4 cup melted butter.
Pour on top of casserole.
Cover with foil.
Bake 1 hour at 350\u00b0.
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).
Layer bottom of 9 x 13 pan with Crispy Crowns potatoes. Brown hamburger; add broccoli, cream of celery soup and 2 cups shredded Cheddar cheese.
Pour hamburger mix over potatoes.
Top with Durkee fried onions and chopped tomato.
Bake in 400\u00b0 oven for 40 minutes.
Last 10 minutes, top with 1 cup shredded Cheddar cheese.
Mix together.
Sprinkle top with a cup of crushed potato chips.
Bake 1 hour in greased pan at 350\u00b0.
Mix ingredients together and put in pan.
Mix 2 cups crushed cornflakes and 1/2 cup melted margarine.
Put on top of potato mixture.
Bake 1 hour at 350\u00b0.
Check after 45 minutes.
If cornflakes are too brown, cover with tinfoil for remainder of cooking time.
Cook the potatoes in chicken broth until soft, about 20 minutes.
Mix gravy mix with water and add to potatoes, stirring constantly.
Cook until desired consistency.
You can add a little shredded cheese on top when you serve it and it is YUMMY.