he Kosher salt and light brown sugar. Whisk until dissolved. Add
killet with cooking spray. Place hash brown patties in skillet; cook over
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.
br>Mix hash brown potatoes, ham, Cheddar cheese, cream of potato soup, Alfredo
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.
maller pieces.
Combine hash brown potatoes, O'Brien hash brown potatoes, chicken bouillon
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.
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.
Preheat oven to 350 degrees F (175 degrees C).
Stir cream of celery soup, 1 1/2 cup Colby-Jack cheese, sour cream, Parmesan cheese, flour, and garlic salt together in a large bowl until smooth; add hash brown potatoes and mix to coat. Spread the potato mixture into a 13x9-inch dish. Sprinkle remaining Colby-Jack cheese over the potato mixture; dust with paprika.
Bake in preheated oven until browning along the edges, about 1 hour and 15 minutes.
large bowl.
Stir hash brown potatoes, ham, cream of chicken
Combine hash brown patty, milk, margarine, onion, salt, and pepper in 1-quart microwave-safe casserole. Cover with casserole lid.
microwave (high) 4-5 minutes or until potatoes are partially thawed, stirring once. Stir in Parmesan cheese.
Microwave (high) 4-5 minutes or until hot and bubbly, stirring once. Sprinkle with parsley and paprika.
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.
Place hash brown potatoes in greased 13 x 9 baking dish. Add cooked hamburger over the top. Sprinkle with the salt and pepper. Spread 8 ounces of shredded cheese over the top. Add the two cans of potato soup, that have been mixed well. Spread the remaining 8 ounces of cheese on top. Bake at 350\u00b0 for 1 hour or until 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.
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.
Grease a large casserole or 9-inch pan.
Mix together well hash brown potatoes, potato soup, sour cream, Cheddar cheese and garlic powder.
Pour into casserole; sprinkle over top corn flakes and oleo.
Bake at 350\u00b0 for 1 hour.
May be doubled.