Time 40m Yield 10 Number Of Ingredients 8 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.
Time 1h45m Number Of Ingredients 15 Steps:
Arrange a rack in the middle of the oven and heat to 350°F. Meanwhile, place the bacon in a medium skillet and cook over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Transfer to a paper towel-lined plate to drain. Coat a 9x13-inch baking dish with cooking spray. Add the frozen potatoes, breaking up any chunks with your hands. Add the bacon, cheese, and chives, and toss with your hands until evenly combined. Arrange into an even layer. Melt 4 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking frequently, until smooth and starting to turn a light golden-brown, about 1 1/2 minutes. Slowly whisk in the milk and cook, whisking occasionally, until starting to simmer, about 3 minutes. Whisk in the salt, garlic powder, onion powder, paprika, black pepper, and cayenne and continue to cook, whisking occasionally, until the mixture thickens and comes to a boil, about 5 minutes more. Pour into the baking dish, making sure to evenly cover the potatoes. Place the crackers in a zip-top plastic bag, press out the air, and seal the bag. Crush with a rolling pin or bottom of a small pan into crumbs. Melt the remaining 2 tablespoons butter. Drizzle into the bag over the cracker crumbs and shake or toss with your hands until evenly combined. Sprinkle evenly over the casserole. Bake until golden-brown and bubbling around the edges, 1 hour to 1 hour and 15 minutes. Check after 50 minutes and tent loosely with aluminum foil if browning too quickly on top. Sprinkle with more chives before serving.
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 50m Number Of Ingredients 11 Steps:
Whisk together the sour cream, cream of chicken soup, milk, ½ cup melted butter, salt and pepper. Combine the thawed hashbrowns, diced onion, 2 cups of shredded cheddar and sour cream mixture. Spread evenly in a 9x13 casserole dish. Sprinkle the remaining ½ cup shredded cheddar evenly over the top. Toss the crushed cornflakes with the ¼ cup melted butter to coat, then sprinkle over the shredded cheddar. Bake at 350 degrees F for 45 to 60 minutes, until cheese is melted and casserole is bubbly.
