Time P1DT1h Yield 10 Number Of Ingredients 8 Steps:
Place hash browns in the bottom of a 9x13 inch baking dish. In a medium bowl, stir together soup, onion, sour cream, cheese, salt and pepper until well combined. Pour over hash browns. Crush the cereal and mix with the butter. Sprinkle mixture over soup layer. Cover and let rest in refrigerator 24 hours. Preheat oven to 325 degrees F (165 degrees C). Bake in preheated oven 45 minutes, until golden, hot and bubbly.
Time 1h Yield 8 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F. Coat 13x9 baking dish with nonstick cooking spray. In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into baking dish. In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture. Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green onion if desired.
Time 1h10m Yield 8-10 servings. Number Of Ingredients 9 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.
Time 34m Yield 4 to 6 servings Number Of Ingredients 7 Steps:
Heat a large skillet with extra-virgin olive oil and butter over medium-high heat. Add onions and let soften 2 to 3 minutes. Add potatoes, season with salt and pepper and cook 20 minutes, turning occasionally, until brown and crispy. Season with a little freshly grated nutmeg, to taste, and add cheese. Turn the potatoes and onions with cheese to melt the crumbles and crisp the cheese a bit, about 1 minute. Transfer to serving dish.
Number Of Ingredients 9 Steps:
Heat oven to 350 degrees F. Spray 2-quart glass baking dish with nonstick cooking spray. In a large bowl, combine hash browns, Cheddar cheese, sour cream, onion, and butter; mix well. Spread into prepared baking dish. In a small bowl, stir together corn flakes and butter. Spread topping evenly over hash browns. Bake 45 minutes or until hash browns are tender.
Yield 12 Number Of Ingredients 9 Steps:
Lightly grease a 9 x 13 inch pan with non stick cooking spray. Place half of the bag of hashbrowns in the prepared pan. In a medium bowl combine the soup, sour cream, onions, and salt and pepper. Gently spoon half of this mixture over the hashbrowns in the pan. Sprinkle 1 cup of cheese over the soup mixture. Then add the remainder of the hashbrowns on top, and spoon over remaining soup mixture and the other half of cheese. Crush the Ritz crackers and combine with the melted butter. Sprinkle over the top of the casserole. Bake at 350 degrees for 35 to 40 minutes.
Time 1h Yield 8 servings Number Of Ingredients 5 Steps:
Heat oven to 350°F. Combine ingredients. Spoon into 2-qt. casserole sprayed with cooking spray. Bake 50 min. or until heated through.
Time 1h10m Yield 12 serving(s) Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees. Place frozen (unthawed) hashbrowns in a 9×13 pan. Sprinkle with shredded cheese and stir lightly to combine. Heat milk, butter, and salt in a separate pan until butter is melted. Pour over potato/cheese mixture. Sprinkle with Parmesan cheese. Bake at 350 degrees for 55-60 minutes, or until cheese is browned. Let stand 5 minutes before serving.
