Hash Browns Potato Casserole Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine Cheddar cheese, cream of chicken soup, sour cream, 1/2 cup melted butter, and onions in a large bowl. Gently fold in hash browns and spread out in the prepared baking dish. Cover evenly with crushed corn flakes and drizzle with 2 tablespoons melted butter.
• Bake in the preheated oven for 30 minutes.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and break into small pieces.
• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x4-inch loaf pan with cooking spray.
• Mix sour cream, butter, and seasoning blend together in a bowl. Layer 2 1/2 hash browns in the prepared dish. Spread 1/3 of the sour cream mixture over hash browns. Sprinkle 1/4 cup Cheddar cheese and 1/3 of the bacon on top. Repeat layers twice more. Sprinkle chives and pepper over casserole. Cover with aluminum foil.
• Bake in the preheated oven until cheese is golden brown and casserole is heated through, about 1 hour.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix hash browns, cream of chicken soup, Cheddar cheese, sour cream, butter, onion, salt, and pepper together in a bowl. Arrange in a 9x13-inch baking dish. Sprinkle on top. Drizzle butter over the cornflakes.
• Bake in the preheated oven until the sauce is bubbly and the top is golden brown, 1 to 1 1/2 hours.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9- by 13- by 2-inch casserole dish.
• Use a the large holes box grater or the grating blade of a food processor to shred the potatoes into a large bowl. Add the sour cream, Cheddar, soup, onion, salt and pepper. Turn the mixture into the prepared baking dish and sprinkle with the crushed crackers. Pour the melted butter over the top of the casserole. Cover with foil and bake for 45 minutes, then uncover and bake until lightly browned on top, about 20 minutes more.

Steps:

• Combine all the ingredients in a large bowl except the parmesan cheese.
• Spread into greased 9 X 13 casserole dish.
• Top with parmesan cheese.
• Bake uncovered at 350 degrees for 55 to 60 minutes or until golden brown on top.

Steps:

• Combine first 7 ingredients.
• Pour into greased 11x9 baking dish.
• Combine crushed cornflakes with 1/4 cups melted butter. Spread over top. Bake at 350 for 45 minutes.

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• in a large bowl mix together first 9 ingredients using a wooden spoon until well blended, then season with black pepper to taste.
• Add in the thawed hash browns and mix to combine.
• Transfer to baking dish.
• At this point you can cover and refrigerate to bake the next day, top with the cornflake before baking.
• In a small bowl mix the cornflakes with with melted butter then sprinkle over the top of the casserole.
• Bake for about 50 minutes to 1 hour.
• Delicious!

Steps:

• In a large bowl, combine the soup, sour cream and garlic salt. Stir in potatoes and cheddar cheese. , Pour into a greased 13x9-in. baking dish. Top with Parmesan cheese. Bake, uncovered, at 350° for 55-60 minutes or until potatoes are tender.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
• In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.
• Bake covered in preheated oven for 40 minutes.

Steps:

• In large bowl, combine all ingredients. Transfer to ungreased 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour or until heated through.

Steps:

• Mix together all ingredients in a large bowl.
• Place in a lightly greased 13x9 casserole dish.
• Bake in preheated 350 degree oven for 1 hour.

Steps:

• Grease a 9x13-inch baking pan.
• Mix sour cream, Cheddar cheese, and condensed soup together in a very large bowl. Fold in hash browns and mix thoroughly. Put mixture into the prepared baking pan.
• Toss corn flakes in butter to coat. Spread mixture on top of hash brown mixture. Cover and keep in the refrigerator for 8 hours, to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven, uncovered, until bubbly and slightly browned on top, about 1 hour. Season with salt.