Ellens Loaded Hash Brown Casserole Food

LOADED HASH BROWNS POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Thaw potatoes.
• Combine soup, sour cream, softened cream cheese, 1/4 cup melted butter, bacon bits, chives and cheese.
• Mix in potatoes.
• Spray 3 quart casserole dish with Pam and add mixture.
• Mix remaining 1/4 cup melted butter and crumbs and sprinkle on top.
• Bake 1 hour.

THE BEST LOADED HASHBROWN CASSEROLE

Steps:

• Preheat oven to 350F. Spray 11x7 baking dish with nonstick cooking spray.
• In a large bowl, combine hash browns, half of the bacon and cheese, cream of mushroom/chicken soup, sour cream, and butter. Mix well and spread evenly into baking dish.
• Bake 50-55 minutes or until potatoes are tender. Top with remaining bacon and cheese and return to oven to bake for an additional 5 minutes or until cheese is melted.
• Remove from oven and top with green onions. Serve and enjoy!

HASH BROWN CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Coat a 9- by 13-inch baking dish with cooking spray.
• Whisk together the yogurt, milk, sour cream and flour in a large bowl. Stir in the hash browns, 1/2 cup of the Cheddar, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.
• Melt the butter in a large skillet over medium-high heat. Add the onions and cook, stirring often, until soft and lightly browned, about 10 minutes. Add the mushrooms and cook, stirring often, until the mushrooms are wilted and the onions begin to brown, about 10 minutes more. If the pan gets too hot, add a splash or two of water as needed. Stir in the garlic and cook for 1 minute. Stir the vegetables into the hash brown mixture to combine.
• Spread the mixture evenly in the prepared dish. Sprinkle with the remaining 1/2 cup cheese, the breadcrumbs and nutmeg if using. Bake until a deep golden brown, about 45 minutes.
• Sprinkle with parsley and serve.

LOADED HASH BROWN POTATO CASSEROLE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and break into small pieces.
• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x4-inch loaf pan with cooking spray.
• Mix sour cream, butter, and seasoning blend together in a bowl. Layer 2 1/2 hash browns in the prepared dish. Spread 1/3 of the sour cream mixture over hash browns. Sprinkle 1/4 cup Cheddar cheese and 1/3 of the bacon on top. Repeat layers twice more. Sprinkle chives and pepper over casserole. Cover with aluminum foil.
• Bake in the preheated oven until cheese is golden brown and casserole is heated through, about 1 hour.

ELLEN'S LOADED HASH BROWN CASSEROLE

Steps:

• 1. Chop onion, green pepper and garlic
• 2. Melt 2 Tbsp. of the butter in a large skillet over medium heat. Saute onions, pepper and garlic in butter until the onions are transparent.
• 3. In a large bowl, combine the sauted vegetables with the thawed hash browns. Add 6 Tbsp. of the remaining butter, soup, sour cream, Cheddar cheese, salt and pepper.
• 4. Place mixture into a greased 11x14-inch casserole dish. Mix the remaining 1 Tbsp. melted butter with Panko bread crumbs and sprinkle over the casserole..
• 5. Bake in a preheated 350-degree oven for 45 minutes, or until casserole is bubbly and the Panko crumbs are golden brown.

BEST HASH BROWNS CASSEROLE

Steps:

• Mix all ingredients except cornflakes and 4 T. melted margarine. Pour in 9x13 inch baking dish sprayed with nonstick cooking spray. Sprinkle top with cornflakes and margarine.
• Bake uncovered at 350 degrees for 45-50 minutes.

LOADED HASH BROWN POTATO CASSEROLE

Steps:

• Adjust oven rack to middle position and spray a 13x9-inch casserole dish with nonstick cooking spray.
• Cook bacon over medium-low heat until crisp. Pour off all except 1-tablespoon bacon drippings, and reserve the drippings, in an airtight container, in the fridge for future use.
• Cook the diced onions in the tablespoon of bacon drippings still in the pan over medium-low heat until translucent and softened.
• In a large bowl, whisk together ¼ cup melted butter, soup, sour cream, milk, cooked onions, 1 cup cheese and ½ the crisped bacon pieces.
• Add the potatoes, and stir well.
• Transfer the potato mixture to the prepared pan and press it slightly down in an even layer. Top with 2 cups cheese.
• Bake at 350°F for 45-60 minutes or until bubbly and hot throughout. If the cheese is browning too quickly, tent with aluminum foil. The internal temperature should register at least 165°F-175°F.
• Remove from the oven and let set for 10 minutes before serving.
• Serve with your favorite toppings, and...
• Enjoy!

HASH BROWN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Add the butter to a large heavy skillet. Once foaming and melted, add the garlic, ham, onions and some salt and pepper. Saute until the onions are tender and the ham is browned, about 4 minutes. Stir in the flour and cook until pasty, about 2 minutes. Add the milk and stock and stir until smooth. The mixture will begin to thicken as it comes to a simmer. Once thick, turn off the heat and add 1 cup of the shredded cheese. Stir until melted. Add the hash browns and green onions and stir until well mixed. Add to a 13-by-9-inch casserole dish and sprinkle with the remaining 1/2 cup cheese. Bake until the top is golden and the potatoes are tender, 45 minutes.