Cheesy Hashbrowns For A Crowd Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir cream cheese, cream of celery soup, sour cream, and Cheddar cheese in a large bowl until thoroughly combined. Gently fold hash brown potatoes into soup mixture. Stir corn flakes with melted butter in a separate bowl. Spread potato mixture in an even layer into a 9x13-inch baking dish; sprinkle buttered corn flakes over the top.
• Bake until casserole is bubbling and topping has browned, about 1 hour.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil and spray generously with cooking spray.
• Add potatoes and onion to a large bowl and stir well. Drizzle oil over the potatoes and stir until the potatoes are coated. Gradually sprinkle garlic powder, paprika, salt, and pepper over the potatoes, tossing to combine. Distribute potatoes evenly on the prepared baking sheet, but don't pack down.
• Bake in the preheated oven until hash browns are golden brown and crispy, 35 to 40 minutes.

Steps:

• In a large bowl, combine sour cream and soup. Stir in the potatoes, 1/2 cup cheese, onion, butter, salt and pepper. Pour into a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly and heated through.

Steps:

• 1. Mix all together. Spray a large heavy duty tinfoil pan with Pam.
• 2. Bake at 375 covered for about 1 hour.
• 3. Uncover sprinkle with a little more cheese and cook 15 more minutes.

Steps:

• 1. Mix all ingredients in a super duper large bowl. May need a strong guy to help. Put in lasagna pan or large baking dish and bake at 350(about an hour and a half) until top and sides get nice and brown and hot in the middle.
• 2. You can always cut the recipe in half...if I'm having about 15-20 people over, there aren't any leftovers. You can also add chopped green onion or more bacon bits if you like. I prefer to add more shredded cheese than the large package.

Steps:

• 1. Line electric roaster pan with roaster liner. Spray liner with non-stick cooking spray. Be sure you use a roaster liner as there is nothing worse than cleaning an electric roaster pan that has baked on hashbrowns!
• 2. Stir together cream of chicken soup, sour cream, milk, garlic powder, onion powder and pepper in a large bowl until well blended.
• 3. Pour half of the hashbrowns into roaster pan. Add all of the soup mixture and stir well. Use a wooden spoon to stir so as not to tear the roaster liner.
• 4. Add in remaining hashbrowns and stir well. Pour in about 1/4 of the cheese at a time and mix well until you have stirred in all of the cheese.
• 5. At this point, you can cover the hashbrown mixture with Saran wrap and then aluminum foil and refrigerate overnight if you have access to a commercial refrigerator or remove the drawers from the bottom of your refrigerator and set the roaster pan in the bottom of the fridge.
• 6. When you are ready to bake the hashbrowns, remove from refrigerator, put some hot water in the bottom of the electric roaster (about 2-3 cups) and set the roaster pan into the roaster. Remove Saran Wrap and foil and put cover on roaster.
• 7. Set roaster at 350--check and stir after half an hour--if the hashbrowns seem to be bubbling along the edges of the pan, turn the roaster down to 275. Continue to cook for about 3-4 hours, checking and stirring every half hour. Be sure you stir with a silicone spatula or wooden spoon as a metal spoon will rip the roaster liner and you will have a mess!
• 8. For the Legion convention meal, we doubled this recipe and made it in two electric roasters. We served this with a 4 oz. portion scoop and got 75 servings from each roaster.

Steps:

• Heat oven to 350 degrees 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.

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.