Velveeta Mayo Hashbrowns Food

CREAMY HASH BROWN CASSEROLE

Steps:

• In a large bowl, combine the hash browns, cheese, sour cream, soup, 1/2 cup butter and onion. Spread into a greased 13x9-in. baking dish. Sprinkle with paprika. Combine cornflakes and remaining butter; sprinkle on top. Bake, covered, at 350° until heated through, 40-50 minutes. Uncover, bake until top is golden brown, 10 minutes longer. If desired, garnish with savory. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

VELVEETA MAYO HASHBROWNS

Steps:

• 1. Preheat oven to 350º.
• 2. Melt cheese in heavy pan over low heat, stirring.
• 3. Add mayonnaise and potatoes to cheese and mix well.
• 4. Put into a 9x13-inch baking pan and top with bacon.
• 5. Bake, uncovered for 35-40 minutes until bubbly and golden brown.

EASY VELVEETA CHEESY POTATOES

Steps:

• Peel and cut potatoes into cubes, boil until tender and drain. Put in a 9x13-inch pan.
• Cut butter into cubes and place along the potatoes and season with salt and pepper. Put sour cream on the potatoes and spread across. Cut Velveeta Cheese into 9 blocks and place on top of the potato mixture.
• Bake at 350°F for 30 minutes. Stir mixture occasionally.

VELVEETA® CHEESY HASH BROWN BAKE

Steps:

• Heat oven to 350ºF.
• Cook bacon in large skillet on medium heat 10 min. or until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
• Add potatoes, mushrooms, peppers and onions to reserved drippings in skillet; cook 10 min. or until peppers and onions are crisp-tender, stirring occasionally. Stir in VELVEETA. Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Whisk eggs and sour cream in medium bowl until blended; stir in bacon. Pour over vegetable mixture.
• Bake 40 min. or until center is set and casserole is heated through.

HAWAIIAN HASH BROWNS

Steps:

• Oven bake the hashbrowns on a lined baking tray (according to manufacturers instructions) until brown and crisp.
• Remove hashbrowns from the oven for a couple of minutes and top each with a slice of ham, pineapple and cheese.
• Return to the hot oven for a further 10 minutes until toppings are heated through and cheese has melted.

PYTTIPANNA (SWEDISH HASH BROWNS)

Steps:

• Peel and dice the potatoes. Dice the meat.
• Heat butter in a frying-pan and add potatoes, onion and meat. Fry until golden, turning often with a spatula.
• When all the ingredients are golden, season to taste with salt and pepper. Sprinkle over the parsley.
• Serve the pyttipanna with fried eggs and a glass of cold milk.

SCHWARTIES HASH BROWNS

Steps:

• Mix all ingredients together.
• Pour into 9 x 12 baking dish.
• Bake at 350F for 60 - 90 minutes until golden brown with crispy edges.

VELVEETA CHEESY HASH BROWN SOUP

Steps:

• Bring milk, water and bouillon cubes to a boil.
• Add cream of chicken soup and boil. Add vegetable broth and hash browns and heat through.
• Add Velveeta cheese and simmer until cheese is melted.