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 1h Yield 8 Servings Number Of Ingredients 13 Steps:
1.Preheat oven to 350°F. Coat 13x9 baking dish with nonstick cooking spray. 2.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. 3.In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture. 4.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 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 1h55m Yield 6 servings Number Of Ingredients 8 Steps:
Heat oven to 375 degrees F. Butter a 1 1/2 to 2-quart baking dish and sprinkle with just a bit of the shallot. Add the heavy cream to a medium saucepan along with the remaining shallot, garlic, salt and pepper. Place over medium heat and bring to a simmer while stirring. Let simmer until you see the liquid begin to thicken, 2 to 3 minutes. Layer 1/3 of the sliced potatoes in the baking dish, cover with some Cheddar and a sprinkling of Parmesan; repeat the layering 2 more times. Pour the hot liquid over the potatoes. Add the remaining cheese, cover with foil, and bake for 1 hour, then remove the foil to bake until the cheese is golden and brown, 15 to 20 minutes. Let rest for 10 minutes before slicing so it can settle.
Time 1h35m Yield 8 Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F (175 degrees C). Stir cream of chicken soup, cream cheese, and milk together in a saucepan over medium heat and cook until the cheese is completely melted and the liquid is heated through, about 5 minutes. Spread hash brown potatoes into a casserole dish; pour soup mixture over the potatoes. Bake in preheated oven until the edges begin to brown, about 1 hour and 15 minutes. Sprinkle Cheddar cheese over the dish; let the cheese melt as the dish cools slightly before serving, about 10 minutes.
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 1h5m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Defrost potatoes, melt butter, and mix together all ingredients. Bake at 350 degrees for 1 hour in a 9x13 baking dish. From Carol, I sprinkle it with paprika before baking.
Time 1h Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350. Butter 2.5 quart casserole dish and set aside. Bring 6 quarts of water to boil. Peel the potatoes, rinse them, then slip them into the boiling water. Cook them until they are easily pierced with a fork (around 15 minutes). Drain, return to pot and immediately mash with hand-masher or beater. While potatoes are cooking, melt 1/4 cup butter in a saucepan over medium heat. Once melted, stir in the can of soup. Remove the pan from heat. Blend into soup mixture: sour cream, onion (reserve a few for garnish) and the shredded cheddar. Stir this soup mixture into the mashed potatoes. Pour it all into buttered 2.5 quart casserole. Mix cornflakes with melted 2 T. butter. Sprinkle on top of potatoes. Bake 45 minutes at 350. Sprinkle with reserved chopped green onions before serving.
Time 2h Yield 8 Number Of Ingredients 10 Steps:
Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet. Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Reduce oven temperature to 350 degrees F (175 degrees C). Butter a casserole dish. Scoop potato flesh into a bowl; discard skins. Add Cheddar cheese, sour cream, 1/4 cup butter, milk, cream cheese, chives, salt, garlic salt, and pepper. Mash mixture until combined and potatoes are still slightly lumpy. Spread into the prepared casserole dish. Create ridges on the surface with a fork, forming slight peaks. Bake in the preheated oven until peaks are slightly crisped, about 30 minutes. Pour remaining 1/4 cup butter on top. Continue baking until golden brown, about 15 minutes.
Time 1h5m Yield 12 servings Number Of Ingredients 8 Steps:
Place potatoes on a baking sheet and poke holes in two sides with a fork. Coat potatoes with olive oil, and sprinkle with salt and pepper. Bake for at 425°F (220°C) for 45 minutes. Remove potatoes from oven, and let cool. Chop into 1-inch (2 ½ cm) pieces. Lay half of the potatoes on the bottom of a greased 9x13 inch (23x33 cm) baking dish. Sprinkle on half of the bacon, spread half of the sour cream, and sprinkle on half of the cheese. Repeat for a second layer. Bake for 20 minutes at reduced temp of 350°F (180°C), or until cheese is golden brown and the edges start crisping up. Sprinkle with chives. Enjoy!
More about “cheesy potato casserole recipes”
Time 1h30m Yield 10 Number Of Ingredients 9 Steps:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. While the potatoes are cooking, preheat the oven to 350 degrees F (175 degrees C). Drain potatoes and return to the pot. Mash while hot. Add sour cream, butter, Parmesan cheese, cream cheese, Cheddar cheese, green onions, salt, and pepper; beat until well blended. Transfer to a 3-quart casserole. Bake in the preheated oven for 45 minutes. Serve piping hot.
