Au Gratin Hash Browns Recipes

Steps:

• In a large bowl, combine the hash browns, cheese, onion, salt and pepper. In another bowl, combine the sour cream and soup. Pour over potato mixture and mix gently to combine. Transfer to a 3-qt. baking dish coated with cooking spray. Toss cornflakes and butter; sprinkle over the top. Bake, uncovered, at 350° for 45-55 minutes or until heated through. Sprinkle with parsley.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a 9x13 inch baking pan.
• Spread frozen hash browns into the bottom of the prepared pan. Mix together potato soup, celery soup, onion, green bell pepper and sour cream; pour the mixture over the potatoes.
• Bake in the preheated 300 degrees F (150 degrees C) oven for 60 minutes. Remove the pan from the oven, sprinkle with cheese, and bake another 30 minutes or until the cheese melts.

Steps:

• 1. In a large bowl, combine the hash browns, cream, 1-1/4 cups of the cheddar, the onions, salt and pepper. Mix well.
• 2. Lightly spray four 1-cup ramekins with nonstick cooking spray. Spoon the potato mixture into the prepared ramekins. Sprinkle with the remaining cheese.
• 3. Bake in a preheated 350-degree oven until bubbly and golden brown and the potatoes are cooked, about 35-45 minutes.
• 4. NOTE: If you prefer, prepare these in a 11x7-inch baking dish. Just increase the baking time by about 12 minutes.

Steps:

• Spread potatoes evenly into greased 9" x 13" baking pan.
• Layer diced onion over potatoes.
• In a saucepan heat half-and-half, margarine and cheese.
• Cook until melted.
• Stir in cottage cheese.
• Pour sauce over potatoes.
• Let stand at least 1 hour or overnight.
• Bake at 350 degrees for 1 to 1 1/2 hours.

Steps:

• In a large bowl, combine the hash browns, cheese, onion, salt and pepper. In another bowl, combine the sour cream, soup and 1/4 cup butter. Pour over potato mixture and mix gently to combine. Transfer to a greased 3-qt. baking dish. Toss cornflakes and remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 45-55 minutes or until heated through.

Steps:

• Heat dressing in large skillet on medium heat. Add onions; cook and stir 1 to 2 min. or until onions are crisp-tender.
• Stir in potatoes; cover. Simmer on medium-low heat 10 min. or until potatoes are tender, stirring occasionally.
• Add sour cream, Neufchatel and 1/4 cup cheddar; stir until cheddar is melted and mixture is well blended. Top with remaining cheddar; cover. Cook 5 min. or until melted.

Steps:

• 1. Thaw Potatoes
• 2. In a large mixing bowl, add Thawed Potatoes, add salt, pepper, onion, and cheese. Mix together
• 3. Melt butter, add sour cream and soup. It will make a nice creamy mix.
• 4. Pour cream mix over potatoe mixture. Mix well. I find that it is much easier to mix using my hands than using a big spoon.
• 5. Put in a 3-quart buttered casserole dish
• 6. Bake at 350 degrees for 45 minutes

Steps:

• Oven@ 350.
• In a large bowl combine first 5 ingredients.
• Stir in potatoes and cheese.
• Transfer to a greased casserole dish.
• Sprinkle Durkee French Fried Onions over top of casserole.
• Bake for 1 hour.