In a small bowl combine the green onion, sour cream, salt, pepper, garlic powder, onion powder, and melted butter. Cut the washed and peeled potatoes in half and add them to a large pot of salted water. Prepare: Preheat the oven to 350°F/180°C and grease a 13×9 inch casserole dish with cooking spray. Preheat the oven to 350 degrees. Add garlic and cook for 30 seconds. Stir in the flour. Let stand 5 minutes before serving. Cheesy Potato Casserole The Carefree Kitchen butter, chicken broth, potatoes, yellow onion, Sour Cream, shredded cheese and 2 more Cheesy Potato Casserole That Recipe milk, salt, pepper, potatoes, cheddar cheese, butter, cream cheese and 3 more Cheesy Potato Casserole The Recipe Rebel Sep 11, 2014 - No Cream Of Soup Potato Casserole (aka Funeral Potatoes) With Butter, Yellow Onion, Flour, Chicken Broth, Milk, Salt, Pepper, Dried Thyme, Shredded Sharp Cheddar Cheese, Hash Browns, Light Sour Cream, Crushed Cornflakes, Butter 3/4 cup part skim mozzarella, divided. Combine hash browns, soup, sour cream, butter, cheddar cheese, and green onion in a large bowl. Mix to combine. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain. Broil potatoes for 1-2 minutes or until the potato chips get dark golden brown, keeping a close eye on them so the chips don't burn. Sprinkle evenly over cheese. 2 tablespoons butter, melted Instructions In a large pot over medium heat, add the butter and onion. Spread potato mixture in the baking pan evenly, top with 1⁄2 cup of ham and shredded cheese. Set aside. Puree mushrooms in a food processor, or mince finely with a chef's knife. Drain any excess oil from the pan; then add to a mixing bowl. Drain the potatoes and add back to the pot. Instructions. Add the tuna, celery, onion, peas, and lightly season with salt and pepper. Lightly grease a 9 x 13 inch baking dish. Breaded chicken sits on a bed of creamy and crispy hash browns in a chicken potato bake, and frozen meatballs become a hearty dish in meaty hash brown potato casserole. Pour hash brown casserole ingredients into the prepared casserole dish and top with remaining shredded cheese and bacon. Let cool. In a bowl, combine eggs, . Add onion and cook until translucent, about 5-7 minutes. Spray a 9x13 inch pan with cooking spray. Pour over potato mixture, stirring until uniform. Add the chicken broth and milk to the mixture. Spray a 3 quart casserole dish or a 9x13 dish with cooking spray and set aside. In large bowl, mix all ingredients; spoon into baking dish. Heat oven to 375°F. You can also add a bit more substance to your frittata recipe by including thawed shredded potatoes or make a better-than-fast-food breakfast on-the-go with a bacon hash brown . Add the diced onion to the melted butter and cook until translucent about 5 minutes. Spray a 9×13 inch baking dish with nonstick cooking spray. 1 1/2 teaspoons kosher salt. Mix in the hasbhrowns and stir to coat. Sprinkle with Italian seasoning. Boil the cleaned, sliced potatoes for 5 minutes in salted water. Gently mix until well-combined, being careful not to break up the tuna too much. Break the frozen hash browns up in the bag. Fry bacon over medium heat until crispy. Preheat oven to 350 and grease a 9x13 casserole baking dish. Bring a large pot of lightly salted water to a boil. Top with garlic powder and a layer of onions. Cut the washed and peeled potatoes in half and add them to a large pot of salted water. Step 1. Transfer half of the hashbrown potatoes to a large bowl and add the vegan cheese sauce, the seasoning (minced garlic, garlic powder, onion powder, smoked paprika . Spray a 13x9x2-inch baking dish with vegetable cooking spray. Set aside. Spread the mixture on top of the potato casserole. In a large bowl mix cream soup, sour cream, and cheddar cheese. Bake for 45-50 minutes, or until hot and bubbly and golden on top, and edges are puffy. slow cooker, layer half the potatoes, soup mixture and sausage; repeat layers. Bake. Meanwhile, in a medium saucepan, melt the butter over medium low heat. Mix all ingredients together in a large bowl, coating the ham and potatoes evenly. Boil potatoes in a large pot of boiling water until fork tender (about 10 minutes). 1 1/2 teaspoons kosher salt. In a liquid measuring cup mix water, milk, and bouillon. In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. Spoon potato mixture into a two prepared 2". Stir together Reser's Shredded Potatoes, cooked beef, onions, and cheese in a large mixing bowl. Preheat oven to 350 degrees F. Spray a 9×13 pan with nonstick spray. Spray the inside of a 6 quart crock pot with non stick cooking spray. Preheat oven to 350°F. Add the sour cream, condensed soup, onion, and cheese to the potatoes. Step 2. Let stand 5 to 10 minutes before serving. Boil potatoes in salted water for 15-20 minutes or until soft. Next, add the scallions, soup, water, potatoes, half of the cheese, garlic powder, salt and pepper; then mix . Cover the dish with foil and bake in a 350 degree F oven for 1 hour. Bake, uncovered, at 325° for 45-50 minutes or until heated through. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Place a layer of potatoes in the pan. Instructions. Twice Baked Potato Casserole. Bake uncovered for 1 hour and 15 minutes or . Add the shredded potatoes to this bowl as well. Set aside in a large bowl. Bake in a 9×13-inch baking dish until bubbling in the center. Heat in microwave for 2 minutes. Add milk and chicken broth, whisking constantly to combine. Spoon into prepared pan and sprinkle with parsley, paprika and cheese. Heat the oven to 375°F. Spread the ham and potatoes into your baking dish. Add the potatoes to the mix and pour the whole thing into a casserole dish and bake for 60 mins. Add remaining ingredients (reserving 1 cup of cheese), and mix into potatoes. Stir and saute until fragrant. Advertisement. Melt the 1/2 cup butter in a large bowl. Instructions. set. Spray a 9×13 baking pan with cooking spray. (I used my Le Creuset 5 quart Braiser for this whole recipe, even put it in the oven.) Bake in a 350 . You can add a little pepper here if you'd like. Break up the frozen hash browns in the bag. Heat just to boiling, stirring occasionally. The Spruce. In a small saucepan; melt margarine. In a medium-saucepan mix and heat the butter, soup, sour cream, onion, salt and pepper. For the Casserole Preheat oven to 350 degrees. medium yellow onion, shredded cheese, cooked bacon, butter, crushed crackers and 10 more. 3/4 cup sharp cheddar cheese, divided. Sep 11, 2014 - No Cream Of Soup Potato Casserole (aka Funeral Potatoes) With Butter, Yellow Onion, Flour, Chicken Broth, Milk, Salt, Pepper, Dried Thyme, Shredded Sharp Cheddar Cheese, Hash Browns, Light Sour Cream, Crushed Cornflakes, Butter Spread the potatoes in the baking dish. Add the hash brown mixture to a 9×13 casserole dish. Pour into prepared dish. The Spruce. Add each one slowly while whisking. Heat oven to 375°F. Remove from the heat and stir in the cheese. Combine the breadcrumbs with the remaining 2 tablespoons of melted butter in . Step 2. Place all ingredients except for 1 cup of cheese into your slow cooker and mix together well then place the lid on. Mix sour cream with the salt, pepper, garlic powder, and green onions. Add the flour. Cook on low setting for 6-8 hours or until done. Bake 50 to 55 minutes or until bubbly and hot. Step 2 In a large bowl combine hash browns, potato soup, celery soup, sour cream, salt, pepper, milk, onion and bell pepper; mix well. Fry and drain hamburger and onions then add 1 teaspoon salt and ½ teaspoon . Melt 1 tablespoon butter in a skillet over medium-low heat. Add shredded hash browns to pan. Stir in the hash browns. Let sit for 10 mins and add your favorite toppings. Add the flour. Hide Images. Transfer to a greased 13x9-in. Drain and set aside. Broil. Add 1 cup of ham in and stir. In a large bowl, combine the soup, milk, sour cream, onion, salt and pepper. 1. Transfer to a greased three-quart casserole dish. Stir well. Stir until combined. Bake for 45-50 minutes or until hot and melty. Mash potatoes with sour cream and cream of mushroom soup. Make the sauce. Reserve 1 cup of cooking water; drain the remaining water. Add mushrooms and cook for 1-2 minutes. Bake in the oven center rack for 45 minutes covered with aluminum foil. Preheat the oven to 350 degrees F (175 degrees C). Brown pork sausage loosely; drain excess grease. Let's get started! Loaded Hash Brown Potato Casserole Cookie Rookie. Drain fat and remove from the pan to a plate for later. Turn off the heat. Butter a 9x13 pan. Spray a 3 quart casserole dish or a 9x13 dish with cooking spray and set aside. Brown sausage and onion in a large skillet over medium heat. To a large mixing bowl, add the frozen hash browns, the thickened broth mixture, sour cream, cheese, scallion, oregano, salt, and pepper. Instructions. Instructions. Instructions. In a medium saucepan, melt the remaining 2 tablespoons of butter over medium-low heat. Quickly whisk in milk mixture. Preheat oven to 375ºF. Stir the soup, sour cream, 1 cup cheese, milk and garlic powder in a medium bowl. Sprinkle over casserole and bake uncovered for 35-40 minutes or bubbly and topping is golden. Preheat oven to 350ºF and grease a 9×13″ casserole dish or other similar size glass baking dish and set aside. Remove with a slotted spoon, reserving the drippings in the skillet, to a large mixing bowl with the thawed hashbrown potatoes. Sauté Onions: In a large sauté pan over medium-high heat, melt butter. Gently break up cornflake crumbs and toss with melted butter. Cook on low for 4 hours. Combine crushed Ritz crackers and melted butter. Top with crushed potato chips. Cut potatoes into thin slices (less than 1/4 inch). Instructions. Pour over potato mixture, stirring until uniform. Grease a 13×9 dish. Pour mixture into a lightly greased 9 x 13 inch pan. Mix with shredded hash browns. Combine the soup, milk, garlic powder, pepper, onion and 1/2 cup cheese; pour over beef mixture. Bake Time Mix crushed cereal and melted butter together in a medium bowl. Stir to combine. Enjoy! 130 Reviews. Add all ingredients (slightly thawed diced hash brown potatoes, sour cream, canned cream of chicken soup, cheese) to a large mixing bowl. Stir in Cheddar cheese, green onions, and hash brown potatoes until well mixed. In a skillet over medium heat, add the butter. Evenly top with 1 cup shredded cheddar. Stir until they are well coated with the mixture. Instructions. Step 5: Bake. Then, in a bowl, whisk together melted butter, soup, sour cream, milk, cooked onions, cheese and bacon. Layer with the sliced onions, them cream of mushroom, half and half, salt and pepper, and then cheese. Preheat oven to 350°F. Pour hash browns into 9 x 13 dish. Grease a 9x13 baking pan and set aside. chicken potato veggie casserole. Preheat oven to 375 degrees F. Spray a 13 x 9 inch baking dish with non-stick cooking spray. Recipe | Courtesy of Ree Drummond. Drain fat then set aside. Preheat oven to 425°F and set a 8×11 inch casserole aside. In a large bowl, whisk together the cream of chicken soup, milk and sour cream. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. While the oven is heating, spray a 13x9x2-inch baking dish with vegetable cooking spray. Potato Ranch Casserole. Preheat medium pot over medium heat on stove-top. Once melted, add the onion and cook, stirring frequently, until the onion lightly caramelizes - about 5 minutes. Step 6 - Bake: Cover with foil and bake at 350 degrees for 40 minutes, uncover and bake an addition 15 minutes or until hot and bubbly and cheese is melted. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. TOMATO, HAM AND SHREDDED POTATO CASSEROLE. Step 2 Step 2 Pour the hash browns into a lightly greased 9x13 inch baking dish. Add the cream of chicken soup, sour cream, cheese and onions and mix to combine. Preheat the oven to 350 F. Butter a 9 x 13 x 2-inch baking pan. Roughly smash the potatoes (and butter, if using) with a potato masher. Sprinkle Parmesan cheese on top. Preheat oven to 350°F. Sprinkle with the reserved Cheddar cheese and bake, uncovered, for 45 minutes more or until hot. Add ground beef and onion to a large skillet, season with salt and pepper then cook until ground beef is cooked though and crumbled. ham filling into potato crust. Cook for 1-2 minutes, or until sauce thickens. Drain potatoes and allow to cool until they are easy to handle. Drain potatoes and allow to cool until they are easy to handle. Stir together Reser's Shredded Potatoes, cooked beef, onions, and cheese in a large mixing bowl. In a large bowl, mix together shredded hash browns, 1 cup cheddar cheese, dry ranch seasoning mix, sour cream, melted butter, and pepper. Combine all ingredients in a 9x13 pan and mix well. Step 5: Top with a Riced Krispy cereal and drizzle with remaining 1/2 stick of melted butter. Cook on low for 4 hours. Sprinkle beef and corn over potatoes. Set the dish aside and prepare the topping. Whisk together soup and remaining ingredients in separate bowl until blended. Steps 1-3: In a large bowl, add frozen shredded potatoes, plain Greek yogurt, cream of chicken soup, 1/4 cup (half stick) melted butter, salt, onion powder, shredded cheddar cheese and diced ham.Mix all ingredients well. Preheat oven to 350°F. Pour the coated hash brown potatoes into the prepared casserole dish. Cook, stirring constantly, for about a minute. Directions In a large bowl, combine the soup, sour cream, milk, cheddar cheese and 1/4 cup butter. In a large bowl, combine potatoes, soup, cream cheese, cottage cheese, sour cream, garlic powder, onion powder, and cheddar cheese. Pre-heat oven to 375 F. Grease a 13 x 9 inch casserole dish with butter or oil and set aside. 1 and ½ cup potato chips crushed, I used this brand Instructions Sub for Creamed Soup In a large pot over medium heat, add the butter and melt. Bake, uncovered, at 400° for 20 minutes or . Preheat the oven to 350°F. Pour into prepared baking dish and bake until golden brown and bubbling, 30 to 45 minutes. Drain sausage well. Cut the chicken into 1-inch pieces and season. Cook until butter is melted and sauce is smooth. In a large skillet, cook sausage until browned, about 5 minutes. Saute onions until they start to brown. Boil potatoes with skin on for 25 minutes with a lid on. Stir well to combine. 3/4 cup sharp cheddar cheese, divided. Stir in the hash browns. Step 3. Preheat oven to 350 degrees Fahrenheit. Spray an 8-inch square casserole dish with non-stick spray. Smooth out the potatoes so that they are in an even layer. Stir in cream soup substitute, sour cream, onion, ham, and 1 1/2 cups shredded sharp cheddar cheese. In a medium skillet, brown the ground beef and the onion. Total Time: 2 hours 30 minutes. Aside. Mix together the crushed crackers or corn flakes and butter until evenly moist. 3. Add flour and cook for an additional minute. Cover and microwave for 45 to 60 seconds until melted. Cook the bacon then onions in a pan. Mix well. In a saucepan over medium heat, melt butter. Season the potatoes with salt and pepper. Cook until the onion is softened and translucent, about 5-6 minutes. Lightly spray a 9×13-inch baking dish with cooking spray. Cover and refrigerate up to 24 hours. Cover the casserole and bake for 45 minutes. 1. Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Cook for 1 minute. Combine Ritz with melted butter and stir with a spatula until evenly coated. Bring the water to a boil, and cook the potatoes on medium-high heat for 8-10 minutes until a fork goes easily into the center of each potato. Season with salt and black pepper. Remove from heat. Cover and bake for 45-50 minutes or until everything is melty and bubbly and the potatoes are fork-tender. 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