Number Of Ingredients 8 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.
Time 1h10m Yield 8 servings. Number Of Ingredients 5 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.
Time 50m Yield 10 servings. Number Of Ingredients 5 Steps:
Preheat oven to 350°. In a large bowl, combine potatoes, soup, sour cream, 1-3/4 cups cheddar cheese and Parmesan cheese. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar cheese. , Bake, uncovered, until bubbly and cheese is melted, 40-45 minutes. Let stand 5 minutes before serving.
Time 1h15m Yield 4 Number Of Ingredients 8 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.
Time 1h Yield 12 Number Of Ingredients 10 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.
Time 55m Yield 10 serving(s) Number Of Ingredients 8 Steps:
Heat oven to 350°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. Tip: *An 11x7-inch rectangular or 8-inch square baking dish can be used.
Time 1h10m Yield 16 serving(s) Number Of Ingredients 7 Steps:
Mix all ingredients together in a large bowl. Pour into greased 9 x 12 inch baking dish. Bake at 375 degrees for 1 hour. (275-300degrees for 2-21/2hrs is better). May be made 1-2 days ahead and refrigerated until baking.
Yield 9 servings Number Of Ingredients 8 Steps:
Peel and grate the potatoes. Drop shredded potatoes into a large bowl of ice water to remove surface starch. Preheat oven to 400°F (200˚C). Strain or squeeze potato shreds and transfer to a large bowl. Add butter, cheese, eggs, chives, garlic salt, oregano, and pepper in with the shredded potatoes. Mix together. Take a handful of the mixture and pack it on a baking sheet into desired hash brown shape. Bake for 40-45 minutes or until brown and crispy. Allow to cool for 5 minutes. Serve warm. Enjoy!
More about “double cheddar hash browns recipes”
Yield 2 servings Number Of Ingredients 7 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!
