Hash Browns Potato Casserole Food

HASH BROWN EGG CASSEROLE WITH HAM

Steps:

• Preheat your oven to 400 degrees F.
• Spray a 9x13 inch pan with nonstick spray, or grease with butter.
• Dump the bag of frozen hashbrowns into the pan. (There is no need to thaw first.)
• Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it's even.
• Bake at 400 degrees for 25-30 minutes, until the potatoes are tender and lightly browned on top. You can even nab a forkful to make sure they are done if you like.
• Remove the casserole and reduce the oven temperature to 350.
• Layer 1 and 1/2 cups each Monterey Jack and Cheddar cheese over the top of the potatoes (make sure you pack in your cheese! Don't skimp now!) Add the ham. You can either leave it layered or use a spoon to gently toss the cheese and potatoes and ham together. Either way is fine. (I like to toss for a more even distribution.)
• In a large bowl or stand mixer, whisk together 8 eggs, 1 and 1/3 cups evaporated milk OR cream, 1 teaspoon seasoned salt, 1/2 teaspoon kosher salt (use less if all you have is table salt!), 1/2 teaspoon pepper, 1/4 teaspoon dry mustard, and 1/4 teaspoon onion powder. Beat well.
• Pour the egg mixture evenly over the top of the casserole, making sure everything gets wet.
• Bake at 350 degrees for about 40 minutes. It is done when bubbly. The edges should be starting to brown and the center should not wiggle when you shake the pan.
• If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking.

CHEESY HASH POTATO CASSEROLE

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.

BETH'S HASH-BROWN POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9- by 13- by 2-inch casserole dish.
• Use a the large holes box grater or the grating blade of a food processor to shred the potatoes into a large bowl. Add the sour cream, Cheddar, soup, onion, salt and pepper. Turn the mixture into the prepared baking dish and sprinkle with the crushed crackers. Pour the melted butter over the top of the casserole. Cover with foil and bake for 45 minutes, then uncover and bake until lightly browned on top, about 20 minutes more.

RESTAURANT-STYLE HASHBROWN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick cooking spray.
• In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. Gently mix and pour into prepared pan or dish.
• Bake in the preheated oven until browned, about 60 minutes.

HASH BROWN POTATO CASSEROLE

Steps:

• Combine first 7 ingredients.
• Pour into greased 11x9 baking dish.
• Combine crushed cornflakes with 1/4 cups melted butter. Spread over top. Bake at 350 for 45 minutes.

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.

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.

HASH BROWN CASSEROLE

Steps:

• In a large bowl, combine the soup, sour cream and garlic salt. Stir in potatoes and cheddar cheese. , Pour into a greased 13x9-in. baking dish. Top with Parmesan cheese. Bake, uncovered, at 350° for 55-60 minutes or until potatoes are tender.

MOM'S HASH BROWN POTATO CASSEROLE

Steps:

• Mix together thawed bag of hash brown potatoes, ½ cup butter, salt, pepper, onions, cream of chicken soup, sour cream and cheddar cheese together. Spread into greased 9 by 13 inch casserole dish. Mix ¼ cup butter with the corn flakes, and sprinkle over potatoes. Sprinkle with paprika. Bake 350℉ (180℃) for 1 hour.

THE BEST ONE-BOWL HASH BROWN POTATO CASSEROLE

Steps:

• Set oven to 350°F.
• Butter a 13x9-inch casserole dish.
• In a large bowl stir together the undiluted soup, milk, sour cream, melted butter, seasoned salt, black pepper, garlic powder and 1/4 cup parmesan cheese; whisk or mix until well combined.
• Mix in the cheddar cheese, onions and hash browns.
• Spread into prepared baking dish.
• Sprinkle with about 1/2 cup parmesan cheese.
• Bake uncovered for 40 minutes or until hot and bubbly.
• If desired sprinkle about 2 cups grated chedar cheese on top and return to oven for 3 minutes to melt the cheese.

HASH BROWNS POTATO CASSEROLE

Steps:

• Mix together all ingredients in a large bowl.
• Place in a lightly greased 13x9 casserole dish.
• Bake in preheated 350 degree oven for 1 hour.

MAKE-AHEAD HASH BROWN POTATO CASSEROLE

Steps:

• Grease a 9x13-inch baking pan.
• Mix sour cream, Cheddar cheese, and condensed soup together in a very large bowl. Fold in hash browns and mix thoroughly. Put mixture into the prepared baking pan.
• Toss corn flakes in butter to coat. Spread mixture on top of hash brown mixture. Cover and keep in the refrigerator for 8 hours, to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven, uncovered, until bubbly and slightly browned on top, about 1 hour. Season with salt.

SOUR CREAM HASH BROWNS POTATO CASSEROLE

Steps:

• Preheat oven to 350.
• (do not use low-fat or low-salt soup. You need the full flavored soup to season the 2 lbs of plain potatoes).
• Saute' chopped onion slowly in 2 TBS butter, slowly, until onion texture is almost melted, very soft. They should not be crunchy.
• Mix potatoes, sauteed onion, undiluted soup, and sour cream. Spread into 2 qt long or oval baking dish.
• Mix melted butter with herbed stuffing, spread on top of casserole. Dot with more butter if you like before putting in oven.
• Bake @ 350 for 40 minutes. Might check it towards the end to make sure top is not getting too brown. if so, cover with foil.
• If using the uncooked, but unfrozen diced hash browns, the cooking time will be less, so adjust accordingly.
• I usually mix the main ingredients (not the topping) the day before so the flavors can mix in the fridge. Topping should be mixed just before baking (When I add the topping, I poke some down into the casserole for additional texture and flavor).

HASH BROWNS POTATO CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• in a large bowl mix together first 9 ingredients using a wooden spoon until well blended, then season with black pepper to taste.
• Add in the thawed hash browns and mix to combine.
• Transfer to baking dish.
• At this point you can cover and refrigerate to bake the next day, top with the cornflake before baking.
• In a small bowl mix the cornflakes with with melted butter then sprinkle over the top of the casserole.
• Bake for about 50 minutes to 1 hour.
• Delicious!

HASH BROWN POTATO CASSEROLE

Steps:

• Preheat oven to 400 °F.
• In a large bowl, combine the diced potatoes, 2 cups of the cheddar, cream of chicken soup, sour cream, butter, onion and House Seasoning.
• Place in a buttered 9×13-inch pan and bake for 35 minutes. Remove from the oven and top with remaining cheddar. Return to the oven and bake for 10 minutes longer.

HASH BROWN CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Grease a 9-by-9-inch casserole dish with the butter and set aside.
• Add the hash browns, 7 ounces (about 3 1/2 cups) of the Cheddar, the sour cream, onion, egg, paprika, cayenne and 1/4 cup of the chopped chives to a large bowl. Season with salt and pepper and stir until combined. Pour into the prepared casserole dish and top with the remaining 1 ounce (1/2 cup) Cheddar.
• Bake for 45 minutes until the casserole is heated through, browned on top and the sides become crispy. Let cool for 5 minutes. Cut into slices and dollop with more sour cream and the remaining 2 tablespoons chives.

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.

CHEESY HASH BROWN CASSEROLE FOR TWO

Steps:

• Preheat oven to 350°F (177°C). In a medium sized skillet, add 1 Tablespoon butter and when melted add the diced onions and saute until translucent. Add the garlic and cook until fragrant. Remove from heat and set aside.
• In a large bowl, mix together the cooked onions, garlic, hash browns, flour, chicken stock, sour cream, parmesan cheese, salt, pepper, and 1/2 of the cheddar cheese.
• Spread into a small oval baking dish and top with remaining ½ cup cheddar cheese.
• Melt the remaining Tablespoon of butter and mix with the crushed cornflake crumbs. Sprinkle evenly over the top of the casserole.
• Bake for 50-55 minutes or until cooked throughout and and sides are bubbly.