Cheesy Hashbrowns For A Crowd Food

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SLOW-COOKER CHEESY HASH BROWN CASSEROLE



Slow-Cooker Cheesy Hash Brown Casserole image

When you're cooking for a crowd, break out the slow cooker for an easy, delicious side dish. These crockpot cheesy potatoes are the stuff of legend at potlucks everywhere. Don't count on having any leftovers the next day, but if you do, rewarm them in the microwave and serve them with scrambled eggs for a hearty next-day breakfast.

Provided by By Corey Valley

Categories     Side Dish

Time 5h15m

Yield 12

Number Of Ingredients 10

1 tablespoon butter
1 small onion, diced
3 cloves garlic, finely chopped
2 bags (20 oz each) refrigerated shredded hash brown potatoes
3 cups shredded Cheddar cheese (12 oz)
2 cups sour cream
1 can (10 1/2 oz) condensed cream of mushroom soup
1/4 cup water
1/2 teaspoon pepper
1/4 teaspoon salt

Steps:

  • Spray 5-quart slow cooker with cooking spray.
  • In 8-inch skillet, melt butter over medium heat. Cook onion and garlic in butter, stirring frequently, 2 to 3 minutes or until translucent and soft.
  • In large bowl, stir onion mixture and remaining ingredients until well combined.
  • Place in slow cooker. Cover and cook on Low heat setting 3 hours; stir. Cover and cook on Low heat setting 2 to 3 hours longer or until center of casserole reaches at least 165°F and edges are bubbly. Stir.

Nutrition Facts : Calories 230, Carbohydrate 5 g, Cholesterol 55 mg, Fiber 2 g, Protein 9 g, SaturatedFat 10 g, ServingSize About 3/4 Cup, Sodium 510 mg, Sugar 2 g, TransFat 1/2 g

CHEESY HASH BROWNS



Cheesy Hash Browns image

Frozen hash browns and a canned soup make preparing this hash brown recipe from Christy Mahlum of Grand Junction, Michigan a cinch. With a cheesy topping, it's a yummy classic you're both sure to enjoy.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 2 servings.

Number Of Ingredients 8

1/2 cup sour cream
1/3 cup condensed cream of chicken soup, undiluted
2-1/2 cups frozen shredded hash brown potatoes
1 cup shredded cheddar cheese, divided
2 tablespoons chopped onion
1 tablespoon butter, melted
1/8 teaspoon salt
Dash pepper

Steps:

  • In a large bowl, combine sour cream and soup. Stir in the potatoes, 1/2 cup cheese, onion, butter, salt and pepper. Pour into a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly and heated through.

Nutrition Facts : Calories 398 calories, Fat 24g fat (16g saturated fat), Cholesterol 79mg cholesterol, Sodium 782mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 1g fiber), Protein 22g protein.

CHEESY HASH BROWNS CASSEROLE



Cheesy Hash Browns Casserole image

This is a quick recipe that my son and husband both love. Super dish for cookouts and easy to carry or travel with. This is super with hamburgers and pork chops!

Provided by fayberrie

Categories     Potato

Time 55m

Yield 16-20 serving(s)

Number Of Ingredients 5

2 lbs hash brown potatoes (in refrigerator section at grocery store)
2 (10 1/2 ounce) cans cream of mushroom soup
3 cups finely shredded sharp cheddar cheese
1/2 cup finely chopped sweet onion
salt and pepper

Steps:

  • Preheat oven to 375°F.
  • Spray a 9 x 13 dish with oil.
  • Set aside 1 cup of shredded cheese.
  • In a large bowl, mix all ingredients and put into baking dish.
  • Top with remaining cheese and bake 45 minutes to 1 hour, depending on how golden and bubbly you like your cheese.

SIMPLY POTATOES® CHEESY HASH BROWNS



Simply Potatoes® Cheesy Hash Browns image

Hash browns baked with cream of chicken soup, sour cream and cheese is a popular church basement side dish. You can't go wrong with this recipe!

Provided by Simply Potatoes

Categories     Trusted Brands: Recipes and Tips     Simply Potatoes®

Time 1h

Yield 8

Number Of Ingredients 8

1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
1 (10.75 ounce) can cream of chicken soup
2 cups Crystal Farms® Shredded Cheddar Cheese
¾ cup sour cream
¼ cup chopped onion
¼ cup butter or margarine, melted
1 ½ cups corn flakes, coarsely crushed
2 tablespoons butter or margarine, melted

Steps:

  • Heat oven to 350 degrees F. Spray 2 quart glass baking dish with nonstick cooking spray. In large bowl combine all hash brown ingredients; mix well. Spread into prepared baking dish.
  • In small bowl stir together topping ingredients. Spread topping evenly over hash browns. Bake 45 minutes or until hash browns are tender.

Nutrition Facts : Calories 349 calories, Carbohydrate 23.7 g, Cholesterol 65.4 mg, Fat 24.4 g, Fiber 2 g, Protein 9 g, SaturatedFat 14.9 g, Sodium 588.7 mg, Sugar 1 g

CHEESE HASH BROWN POTATOES FOR A CROWD.



Cheese hash brown potatoes for a crowd. image

Everytime I make this it is gobbled up!

Provided by Diane Behlmer

Categories     Casseroles

Time 1h50m

Number Of Ingredients 4

3 bag(s) frozen shredded potatoes
2 family s can(s) cream of chicken soup
2 16 oz sour cream
4 c shredded cheese. i like co jack

Steps:

  • 1. Mix all together. Spray a large heavy duty tinfoil pan with Pam.
  • 2. Bake at 375 covered for about 1 hour.
  • 3. Uncover sprinkle with a little more cheese and cook 15 more minutes.

FUNERAL POTATOES



Funeral Potatoes image

Creamy, cheesy, and flavorful, these Funeral Potatoes are always a crowd-pleaser!

Provided by Holly Nilsson

Categories     Breakfast     Casserole     Side Dish

Time 1h

Number Of Ingredients 8

32 ounces diced hash brown potatoes (thawed)
¼ cup butter (melted)
½ onion (chopped)
1 ½ cups sour cream
2 cans cream of chicken soup (10.5 ounces each)
2 ½ cups cheddar cheese (shredded, divided)
1 ½ cups cornflakes (crushed)
¼ cup butter (melted)

Steps:

  • Preheat oven to 350˚F. Grease a 9x13 inch dish with butter.
  • Combine topping ingredients and set aside.
  • Cook onion in butter over medium heat until tender, about 5 minutes.
  • In a large bowl, combine onions, sour cream, soup and 2 cups cheese. Season with salt & pepper to taste.
  • Add hash brown potatoes and pour into prepared baking dish.
  • Top with remaining cheese and sprinkle topping over.
  • Bake for 40-45 minutes or until browned and bubbly.

Nutrition Facts : Calories 510 kcal, Carbohydrate 32 g, Protein 14 g, Fat 37 g, SaturatedFat 21 g, Cholesterol 96 mg, Sodium 954 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

HASH BROWN CASSEROLE



Hash Brown Casserole image

The whole family will love this Hash Brown Casserole! The recipe makes a 13x9 dish and will feed a crowd. It's great as a side dish for holidays, weeknights, Sunday dinner, and even brunch!

Provided by Jess Jankowski

Categories     Side Dish

Time 1h25m

Number Of Ingredients 9

32 oz frozen cubed hash brown potatoes (thawed)
10.5 oz condensed cream of chicken soup
1 cup mayonnaise
1 cup sour cream
½ cup grated cheddar cheese
½ teaspoon garlic powder
½ teaspoon onion powder
3 cups corn flakes cereal (roughly crushed)
4 Tablespoons butter (melted)

Steps:

  • Move the oven rack to the middle position and preheat to 325 degrees F.
  • Lightly grease a 13x9 baking dish with non-stick cooking spray.
  • In a large bowl, mix together hashbrowns, soup, mayonnaise, sour cream, cheese, and seasonings until combined.
  • Add the potato mixture to the prepared pan and spread into an even layer.
  • In a medium microwave-safe bowl, melt butter. Add cornflakes and mix until the cornflakes are coated in butter.
  • Evenly distribute the topping over the hashbrown mixture.
  • Bake for 75-90 minutes or until golden brown and bubbly.
  • Serve immediately.

Nutrition Facts : Calories 392 kcal, Carbohydrate 26 g, Protein 5 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 42 mg, Sodium 526 mg, Fiber 2 g, Sugar 2 g, ServingSize 0.5 cup

CHEESY HASH BROWN CASSEROLE



Cheesy hash brown casserole image

There are so many cheesy hash brown casserole recipes in existence. How do you find the right one? This version is simple and free from all the fluff, but always pleases a crowd.

Provided by Rachel Ballard

Categories     Side Dish

Time 45m

Number Of Ingredients 8

1 pound bag frozen SOUTHERN STYLE hash brown potatoes (the little cubed potatoes)
8 ounces sour cream
1 1/2 cups homemade condensed cream of chicken soup (or 1 can store bought )
1 teaspoon onion powder
1 teaspoon salt (or to taste (See note))
1/2 teaspoon pepper
2 cups sharp cheddar cheese (shredded )
1/2 cup (1 stick) butter (melted)

Steps:

  • Thaw the potatoes in the fridge (it's okay if they aren't totally thawed) on the counter for a couple of hours or in the fridge overnight.
  • Preheat the oven to 400.
  • In a large bowl, mix the sour cream, cream of chicken soup, onion powder, cheese, salt and pepper. Taste for proper seasoning and adjust to your preference.
  • Add the potatoes and stir to coat.
  • Transfer to a greased baking dish. Pour over the melted butter. Bake at 35-40 minutes until the center is hot and bubbly and the top is slightly browned.

Nutrition Facts : Calories 399 kcal, ServingSize 1 serving

CHEESY HASHBROWN POTATO CASSEROLE



Cheesy Hashbrown Potato Casserole image

Cheesy Hashbrown Potato Casserole is pure comfort food that's easy to make and is always a crowd-pleaser at family gatherings, potlucks, and a must for breakfast or brunch.

Provided by Donya Mullins

Categories     Side Dish

Time 1h

Number Of Ingredients 10

2 pounds shredded potatoes or bagged hashbrowns
2 cups cheddar cheese
1 1/2 cups milk
1/2 cup sour cream
4 tablespoons butter - melted
2 teaspoons salt
1/2 teaspoon garlic powder
1 teaspoon fresh cracked pepper
1 tablespoon chopped chives
1/2 cup shredded Parmesan cheese

Steps:

  • Heat oven to 350 degrees.
  • Butter bottom of 9 by 13 baking dish. Place hash browns evenly in bottom of dish and sprinkle with shredded cheddar cheese. Gently stir to combine.
  • In a small sauce pan, heat milk, butter, salt and garlic powder just until butter melts. Remove from heat and stir in sour cream. Pour milk mixture over potatoes and cheese.
  • Sprinkle on pepper, chives and Parmesan cheese.
  • Place in oven and bake for 50 to 60 minutes or until cheese is browned. Remove from oven and let cool for 5 minutes, then serve.

SHEET PAN HASH BROWNS



Sheet Pan Hash Browns image

These easy hash browns are perfect for breakfast or served as a side dish for dinner. This is a basic recipe, but feel free to include such add-ins as different cheeses, eggs, bell pepper, chives, or a variety of herbs and spices to change up the flavor. And as a bonus, you can cook your bacon in the oven at the same time, just not as long.

Provided by lutzflcat

Time 45m

Yield 10

Number Of Ingredients 7

cooking spray
1 (30 ounce) package frozen hash brown potatoes, thawed
½ cup diced onion
3 tablespoons canola oil
½ teaspoon garlic powder
½ teaspoon ground paprika
salt and ground pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil and spray generously with cooking spray.
  • Add potatoes and onion to a large bowl and stir well. Drizzle oil over the potatoes and stir until the potatoes are coated. Gradually sprinkle garlic powder, paprika, salt, and pepper over the potatoes, tossing to combine. Distribute potatoes evenly on the prepared baking sheet, but don't pack down.
  • Bake in the preheated oven until hash browns are golden brown and crispy, 35 to 40 minutes.

Nutrition Facts : Calories 109.4 calories, Carbohydrate 16 g, Fat 9.5 g, Fiber 1.4 g, Protein 1.8 g, SaturatedFat 2.4 g, Sodium 27.4 mg, Sugar 0.4 g

CHEESY HASHBROWNS FOR A CROWD



Cheesy Hashbrowns for a Crowd image

This is the recipe we used for the Legion District meeting today. One recipe of this will make an electric roaster full--about 75 servings. There is no salt added to this recipe. I do not usually add salt when cooking and it can be added at the table.

Provided by Sheila Kremer

Categories     Potatoes

Time 3h30m

Number Of Ingredients 8

12 lb shredded hashbrowns
6 can(s) (10 oz. each) cream of chicken soup
4 16 oz. cartons, sour cream
2 c 2% milk
8 c shredded cheddar cheese
2 Tbsp garlic powder
2 Tbsp onion powder
2 Tbsp pepper

Steps:

  • 1. Line electric roaster pan with roaster liner. Spray liner with non-stick cooking spray. Be sure you use a roaster liner as there is nothing worse than cleaning an electric roaster pan that has baked on hashbrowns!
  • 2. Stir together cream of chicken soup, sour cream, milk, garlic powder, onion powder and pepper in a large bowl until well blended.
  • 3. Pour half of the hashbrowns into roaster pan. Add all of the soup mixture and stir well. Use a wooden spoon to stir so as not to tear the roaster liner.
  • 4. Add in remaining hashbrowns and stir well. Pour in about 1/4 of the cheese at a time and mix well until you have stirred in all of the cheese.
  • 5. At this point, you can cover the hashbrown mixture with Saran wrap and then aluminum foil and refrigerate overnight if you have access to a commercial refrigerator or remove the drawers from the bottom of your refrigerator and set the roaster pan in the bottom of the fridge.
  • 6. When you are ready to bake the hashbrowns, remove from refrigerator, put some hot water in the bottom of the electric roaster (about 2-3 cups) and set the roaster pan into the roaster. Remove Saran Wrap and foil and put cover on roaster.
  • 7. Set roaster at 350--check and stir after half an hour--if the hashbrowns seem to be bubbling along the edges of the pan, turn the roaster down to 275. Continue to cook for about 3-4 hours, checking and stirring every half hour. Be sure you stir with a silicone spatula or wooden spoon as a metal spoon will rip the roaster liner and you will have a mess!
  • 8. For the Legion convention meal, we doubled this recipe and made it in two electric roasters. We served this with a 4 oz. portion scoop and got 75 servings from each roaster.

CHEESY HASHBROWNS



Cheesy Hashbrowns image

Make and share this Cheesy Hashbrowns recipe from Food.com.

Provided by kellib626

Categories     Kid Friendly

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

1 (32 ounce) package hash brown potatoes (I use the chunk ones)
chopped onion (Use as much as you like)
1 1/2 cups grated cheese (Cheddar, American)
1/2 cup margarine or 1/2 cup butter, cut in chunks
1 teaspoon salt
pepper, as desired
1 (16 ounce) carton sour cream
1 (10 1/2 ounce) can cream of chicken soup

Steps:

  • Mix together sour cream & soup. Add salt, pepper, onion, cheese, & margarine. Add hash browns, making sure they are broken up. Put in a greased 9 x 13 pan (I use a glass pan). If you wish, mix 2 cups crushed corn flakes and 1/4 Celsius melted margarine and put on top of potatoes. Bake 1 hour in 350 oven.

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