Double Cheddar Hash Browns Food

DOUBLE CHEESE OVERNIGHT HASH BROWN CASSEROLE

Steps:

• In a medium sized frying pan, fry the bacon and onions together until the onions are soft and translucent. Drain the bacon grease and set aside.
• Grease a 9x13 pan and set aside.
• In a large bowl, mix together the soup, eggs and milk until combined. Stir in the bacon mixture, cheese and the hashbrowns.
• Pour into the prepared pan.
• Cover and place in the refrigerator overnight.
• In the morning, pre-heat your oven to 350 °F.
• Bake in the oven for 60-70 minutes, until the middle of the casserole is cooked and set, and reaches a temperature of at least 165 °F. Top with green onions if desired.
• Remove, let cool slightly and serve.

DOUBLE CHEDDAR HASH BROWNS

Steps:

• In a large bowl, combine the soups. Stir in hash browns. Pour into a greased 2-1/2-qt. baking dish. Sprinkle with cheese and cornflake crumbs. Cover and bake at 350° for 50 minutes. Uncover; bake 10 minutes longer or until golden.

CHEESY HASH BROWNS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix hash brown potatoes, sour cream, onion, cream of chicken soup, Colby cheese, and melted butter in a bowl; season to taste with salt and black pepper. Transfer mixture into a 9x13-inch baking dish and sprinkle top with corn flake crumbs.
• Bake in the preheated oven until the casserole is bubbling, about 1 hour.

CHEDDAR-CHIVE HASH BROWNS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C) degrees.
• Peel and grate the potatoes, and soak them in ice water. Squeeze out excess water and place potatoes in a bowl.
• Add the rest of the ingredients to the bowl and mix well.
• On a nonstick pan, form patties of the potato mixture with your hands.
• Bake for 35-40 minutes or until brown and crispy.
• Enjoy!

HASH BROWN CASSEROLE II

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.

DOUBLE CHIP BARS

Steps:

• Place butter in a 13-in. x 9-in. baking pan. Sprinkle the cracker crumbs evenly over butter. Pour milk evenly over crumbs. Sprinkle with chips; press down firmly. , Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack before cutting.

DOUBLE-STACK MUSHROOM AND CHICKEN CHEESEBURGERS

Steps:

• Pulse mushrooms with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor until very finely chopped. (Alternatively, finely chop mushrooms by hand, then toss with salt in a medium bowl and let sit 2 minutes.) Transfer mushrooms to a clean kitchen towel, gather ends together, and wring over bowl to remove as much moisture as possible. Reserve liquid for another use.
• Mix mushrooms and chicken in a large bowl with your hands until well combined. Divide mixture into 8 balls and gently form into patties about ¼" thick. Transfer to a parchment-lined baking sheet.
• Prepare a grill for high heat; lightly oil grate. Drizzle onion with oil and season with salt. Grill on cooler edges of grill, turning occasionally, until slightly softened and charred, about 8 minutes. Transfer onion to a platter.
• Season tops of patties with salt and pepper. Place, seasoned side down, on grate and season second side with salt and pepper. Grill until edges are browned, about 2 minutes. Flip and top with cheese. Grill until patties are cooked through and cheese is melted, about 2 minutes. Transfer patties to platter with onion.
• Grill buns, cut side down, until lightly charred, about 30 seconds. Spread cut sides of bottom buns with mayonnaise and top buns with mustard. Layer pickles, grilled onion, 2 patties, and lettuce on bottom buns, then close up burgers.

CHEDDAR PIE WITH HASH BROWNS POTATO CRUST

Steps:

• Grease a 9 or 10-inch deep-dish pie plate.
• In a bowl combine hash browns with about 1/4 cups finely chopped onions.
• Press into the prepared pie plate to form a crust.
• Sprinkle crust with a little seasoning salt or white salt and pepper, Romano or Parmesan cheese and garlic powder.
• Then sprinkle with the spinach, and then the feta cheese on top of the spinach.
• Top evenly with grated cheddar cheese.
• In a bowl whisk together eggs with half and half cream (or milk if using) and pour the egg mixture around the edge of the pie, (the egg mixture is only to sit around the edges that is why you start pouring around edges firstly).
• Sprinkle the remaining chopped onion on top of the cheddar cheese in the center of the pie.
• Sprinkle the dried parsley in a rind around the onions, the sprinkle the paprika around the parsley to make an outside ring.
• Refrigerate pie for 5-24 hours.
• When ready to bake set oven to 32°F.
• Bake for about 50-60 minutes, or until lightly browned.
• Cool and cut into 6 slices.
• Sprinkle the slices with grated Parmesan or Romano cheese when serving if desired.