egrees F.
Brown half a bag of Simply Potatoes hash browns in a
Heat oven to 350\u00b0.
Combine all ingredients except for potatoes.
Mix well.
Fold potatoes into cheese mixture.
Place in greased 1 1/2-quart baking dish.
Bake for 45 to 50 minutes.
large bowl, toss together hash browns, sausage and cheese, set
Butter a 9\" X 12\" baking dish well and press Simply Potatoes Hash Browns along the bottom and up sides of the dish.
Crack eggs into blender and add canned soup. Blend well.
Add remaining ingredients and pour over hash browns in prepared baking dish.
Bake at 350 degrees for 1 hour or until egg mixture has set.
Cut into squares and serve warm.
Also travels well for potlucks and other gatherings.
Heat oven to 350 degrees F. Spray 13x9-inch glass baking dish with nonstick cooking spray. In large bowl combine AllWhites and milk; mix well. Add Simply Potatoes hash browns, black beans, corn, red pepper and 1 cup cheese. Stir to mix well. Pour into prepared baking dish. Bake for 40 to 45 minutes or until center is set and edges are browned.
Sprinkle top with remaining 1 cup cheese. Continue baking for 3 to 5 minutes or until cheese is melted. Sprinkle with cilantro. Let stand 5 minutes before serving.
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.
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.
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.
Place hash brown potatoes in casserole dish.
Mix sour cream, cream of chicken soup, onion and cheese well.
Pour over potatoes.
Sprinkle with corn flakes, then pour margarine over top.
Bake at 350\u00b0 for 45 minutes.
(Note: 8 cups frozen hash brown potatoes equals 20 oz.).
Mix
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.
argarine until tender, but not brown.
Add soup, cream cheese
In a skillet, cook the sausage until browned.
Drain well. In a large mixing bowl, combine the cheese, soup, sour cream, French onion dip, chopped onion, peppers, salt and pepper.
Fold in thawed potatoes.
Mix well.
Spread half of hash brown mixture over bottom of 9 x 13 greased baking dish.
Spread 1/2 of the browned sausage over potato mixture. Repeat layering second 1/2 of hash brown mixture.
Top with remaining sausage.
Bake at 350 degrees for one hour or until casserole is golden brown.
Mix together the first 4 ingredients.
Pour over the hash brown potatoes in casserole dish.
Mix the margarine and crushed corn flakes. Spread over mixture. Bake at 350\u00b0 for 45 minutes.
Melt 1 stick butter; add grated cheese, soup, sour cream, onion, salt and pepper.
Mix in hash brown potatoes.
Put in buttered 9 x 13-inch baking dish.
Mix together corn flakes and 1/2 stick margarine.
Put on top of casserole.
Bake 1 hour at 350\u00b0.
Cook the sausage until browned;
drain well. In a large mixing bowl, combine the cheese, chicken soup, sour cream, French onion dip, chopped onion, chopped pepper, salt and pepper to taste. Fold in thawed hash brown potatoes; mix well. Spread 1/2 the hash brown mixture in the bottom of a 9 x 13 baking dish. Spread half the browned sausage over the hash browns. Repeat layering hash browns, ending with sausage on top. Bake at 350\u00b0 for about 1 hour or until golden brown.
nch baking dish.
Mix hash brown potatoes, ham, Cheddar cheese, cream of
Melt butter in a 2-quart casserole. Combine celery soup, milk and cream cheese in a saucepan; heat until smooth.
Combine hash brown potatoes, onion and cheese; mix with sauce. Pour all into the buttered casserole. Cover with foil and bake at 350\u00b0 for 1 1/4 hours. Remove the foil; sprinkle the top with sharp cheese. Bake for 15 more minutes or until lightly browned.
Brown the onions in 1/2 stick of butter.
Melt 1/2 stick of butter for the cornflakes.
Mix the hash brown potatoes, mild Cheddar cheese, cream of chicken soup, sour cream and the onions (after browning) together.
Place in a casserole dish sprayed with cooking spray.
Mix the butter and cornflakes together and put on top.
Cover the dish.
Bake for 1 hour at 375\u00b0.
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.