o 350.
Thaw the frozen hash browns, if you have to pop
Mix sour cream and soups together.
Put frozen hash browns in a 9 x 12-inch cake pan.
Mix in soups and sprinkle with cheese. Sprinkle with crushed cornflakes (if desired).
Bake at 350\u00b0 for 30 to 35 minutes.
In pan, saute onion and bell pepper in margarine until tender. In a 13 x 9-inch pan mix soup, Cheez Whiz, sauteed vegetables and frozen hash browns together.
Bake for 45 minutes at 350\u00b0 or until brown and bubbly.
Allow frozen hash browns to thaw slightly until mixable.
Mix all ingredients.
Put in deep-dish casserole and bake at 350\u00b0 until hot about 1 hour.
Yummy with ham!
large bowl pour in frozen hash browns and cheddar cheese and mix
Preheat oven to 350\u00b0F.
Thaw frozen hash browns or pre-cook potatoes and chop into 3/8\" cubes.
Mix all but the parmesan with the potatoes.
Transfer this mix to a presprayed 9X13 inch baking dish.
Sprinkle the parmesan over the top.
Bake at 350F for 60-90 minutes.
This is moist, and very flavorful. Make the whole recipe, divide it into two pans and freeze one before cooking for a quick side later. Or, double or triple it for a pot luck or office size serving. Everyone will want the recipe, and more.
killet at in the thawed hash browns, cook stirring with a wooden
ith vegetable oil.
Place hash browns and butter in a large
oil.
If using the uncooked, but unfrozen diced hash browns, the cooking
Spread out frozen hash browns and spray the top of the hash browns with cooking
easpoon black pepper.
Combine hash browns, Cheddar cheese, bacon, and green
Combine potatoes, 1/2 cup butter, onions, soup, sour cream and cheese.
Stir well.
Spoon into greased 2 1/2-quart casserole. Crush cereal and stir in remaining margarine.
Sprinkle over potato mixture.
Bake at 350\u00b0 for 50 minutes. (If using fresh hash browns, cook few minutes longer.
Really good reheated.)
Spray a 9 x 13-inch pan with Pam cooking spray.
Layer frozen hash browns.
Heat together evaporated milk and margarine.
Pour over hash browns, just enough to cover.
Sprinkle with Parmesan cheese and seasoning.
Preheat oven to 350\u00b0.
Melt 1/2 cup butter and pour into 9 x 13-inch pan.
Add 1/2 package of hash browns.
In a bowl, mix soup, sour cream, milk and onion.
Pour half of this mixture over hash browns.
Sprinkle 1 cup of cheese on top.
Repeat for second layer.
Cover with crushed corn flakes.
Pour 2 tablespoons of melted butter over mixture.
Bake 45 minutes.
Thaw packaged hash browns to separate.
Mix soup, sour cream, onion and parsley.
Pour over hash browns.
Garnish with paprika. Bake in 9 x 12-inch Pyrex dish covered loosely at 350\u00b0 for 1 hour.
Preheat oven to 350\u00b0.
Mix all ingredients except hash browns in a bowl.\tSpray 9 by 13 inch pan with Pam/oil; pour in frozen hash browns, top with sour cream mixture and sprinkle corn flakes topping over top.
For topping, mix corn flakes and 1 stick melted butter.
Bake for 45 to 50 minutes.
Place ground beef, onion and garlic in slow cooker/Crock Pot and toss with gravy mix.
Pour cream corn over ground beef mixture, then add half the cheese.
Top with hash browns, and remaining cheese.
Mix the soup with evaporated milk and seasonings, pour evenly over the hash browns.
Cook on low for 6 to 8 hours, or on high for 3 1/2 to 4 1/2 hours.
Preheat your oven to 400 and lightly grease a casserole dish.
Pour the frozen hash browns in casserole dish. In medium bowl, mix the eggs, egg whites and milk. Stir in the chilies.
Pour the egg mixture over the hash browns and top with the cheese.
Cover with foil and bake for about 1 hour.
Sometimes I add some cooked sausage, ham or bacon to this dish. It is also great topped with sliced tomatoes!
Butter 9 x 13-inch pan.
Pour in hash browns and mix all ingredients except cornflakes and 1/4 cup margarine.
Pour mixture over hash browns.
Mix cornflakes and margarine.
Sprinkle on mixture and bake at 350\u00b0 for 45 minutes, uncovered.
Top with sliced black olives.
Butter 9 x 13-inch pan.
Spread hash browns in pan.
Sprinkle salt, then brown hamburger, onions, salt and pepper.
Sprinkle corn and hamburger over potatoes.
Mix cream of mushroom soup and milk.
Pour over.
Place at least 6 slices of Velveeta or more to cover.
Cover with aluminum foil and bake 45 minutes at 350\u00b0. Remove foil and spread French fried onions on top.
Turn off oven and heat 15 minutes.