Melt half of the margarine.
Mix with thawed hash brown potatoes in a 9 x 13-inch pan.
Add sour cream, onion, cream of chicken soup and Cheddar cheese mixture to potatoes.
Melt second half of margarine.
Mix with crushed corn flakes and put on top of potato dish.
Bake, uncovered, 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.
In a skillet, cook the sausage until browned. Drain well. In a large mixing bowl, combine the cheese, chicken soup, sour cream, French onion dip, chopped onion, bell peppers, salt and pepper. Fold in thawed hash brown potatoes. Mix well. Spread 1/2 of the hash brown mixture over bottom of a 9 X 13-inch greased baking dish. Spread 1/2 of the browned sausage over hash browns. Repeat layering second 1/2 of hash brown mixture. Top with remaining sausage. Bake at 350\u00b0F for about one hour or until casserole is golden brown.
Press hash brown potatoes between paper towels to remove moisture.
Press hash browns onto
Crumble together the thawed hash brown potatoes.
Mix together the soup, sour cream, Cheddar cheese, margarine and salt.
Heat in microwave for 1 to 2 minutes.
Add to hash brown potatoes.
Top with corn flakes or bread crumbs.
Bake at 350\u00b0 for 45 minutes.
Grease a 9 x 13-inch pan with margarine.
Add hash brown potatoes (slightly thawed by rinsing with water in colander). Pour 1/4 cup melted butter over potatoes.
Sprinkle with onions. Mix together soup, sour cream and milk.
Pour over potatoes.
Top with cheese.
Melt 1/4 cup butter in saucepan and mix in bread cubes.
Spoon over cheese.
Bake, uncovered, at 375\u00b0 for 1 hour.
(Note: 8 cups frozen hash brown potatoes equals 20 oz.).
Mix
In a skillet cook the sausage until browned.
Drain well.
In a large mixing bowl, combine the cheese, chicken soup, sour cream, french onion dip, chopped onion, bell pepper, salt and pepper. Fold in thawed hash brown potatoes. Mix well.
Spread 1/2 half of the browned sausage over hash brown mixture.
Repeat second layer 1/2 of hash brown mixture.
Top with remaining sausage.
Bake at 350 degrees for about one hour or until casserole is golden brown.
maller pieces.
Combine hash brown potatoes, O'Brien hash brown potatoes, chicken bouillon, celery seed
If you're using frozen hash brown potatoes, press them between paper towels to remove moisture.
Press hash browns onto bottom and up sides of a 9-inch pie plate to form a crust.
Drizzle melted margarine over crust.
Preheat oven at 425\u00b0.
Bake for 20 to 25 minutes until lightly browned.
Remove from oven.
Reduce oven to 350\u00b0.
uart baking dish. Place the hash brown potatoes in the bottom of the
argarine until tender, but not brown.
Add soup, cream cheese
ell pepper, and onion. Fold hash brown potatoes and 1 cup Cheddar cheese
Preheat oven to 425\u00b0.
Press hash brown potatoes between paper towels to remove excess moisture.
Press into the bottom and up the sides of an ungreased 9-inch pie plate.
Drizzle with butter. Bake at 425\u00b0 for 25 minutes. Remove from oven.
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.
Preheat oven to 350\u00b0. Spread hash brown potatoes in 13 x 9 pan. Combine and heat the butter, onion, soup, sour cream, cheese, salt and pepper in saucepan until well mixed. Pour over potatoes. Sprinkle crushed corn flakes over top. Bake at 350\u00b0 for 1 hour. Serves 8 to 10.
Preheat oven to 350\u00b0.
Grease 8 x 12-inch baking dish.
In a large bowl combine hash brown potatoes, sour cream soup and cheese.
Mix well.
Pour into baking dish.
Cover with crushed cornflakes.
Bake for 50 minutes.
Lightly coat a 9 x 13-inch baking dish with cooking spray. In a large mixing bowl, combine soup, margarine, salt, pepper, onions and cheese. Mix well. Gently fold in the hash brown potatoes. Spread evenly into prepared casserole dish. Bake at 325\u00b0, uncovered, for 40 minutes or until lightly browned.
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.
Mix shredded hash brown potatoes, chicken soup, sour cream and 1 cup Cheddar cheese together. In casserole dish in the bottom, put 1/4 cup of margarine and pour above ingredients in dish. Top with 1 cup Cheddar cheese and Corn Flakes. Sprinkle 1/4 cup margarine on top. Place in preheated oven at 375\u00b0 for 45 minutes.