Creamy Hash Brown Casserole Recipes

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°.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
• Melt the remaining 4 tablespoons butter in a large saucepan over medium-high heat. Add the garlic powder, onion, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is softened, about 5 minutes. Add the flour and cook, whisking, until sizzling all over and light golden, about 2 minutes. Whisk in the half-and-half and chicken broth, return to a simmer and cook until thickened, about 1 minute. Remove from the heat and stir in the sour cream and 1 1/2 cups of the Cheddar. Add the hash browns and toss until coated in the sauce. Add salt and pepper to taste.
• Transfer the hash brown mixture to the prepared baking dish, then top with the remaining 1/2 cup Cheddar. Bake until browned and bubbling at the edges, about 45 minutes. Raise the oven temperature to 475 degrees F and continue to bake until the top is crisp and browned all over, about 5 minutes.

Steps:

• Preheat oven to 350 degrees F. Lightly butter a casserole dish.
• In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.
• Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly.

Steps:

• In a large bowl, combine the soup, sour cream and garlic salt. Add potatoes, onions and cheddar cheese. Mix well.
• Pour into a greased 13x9x2" baking dish. Top with the Parmesan cheese.
• Bake uncovered at 350 for 60 minutes or until potatoes are tender and cheese is melted.
• Topping variation: I've used about 2 cups crushed corn flakes tossed with about 1/3 cup butter as topping as well.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a glass 9x13-inch baking pan.
• Combine potatoes, cream of chicken soup, Cheddar cheese, sour cream, 1/2 cup melted butter, onion, salt, and pepper together in a bowl; spread into the prepared baking pan. Mix crushed crackers and 1/2 cup melted butter together in a bowl and sprinkle over potato mixture.
• Bake in the preheated oven until bubbling and browned on top, 60 to 90 minutes.

Steps:

• Place potatoes in an ungreased 5-qt. slow cooker. In a large bowl, combine the remaining ingredients. Pour over potatoes and mix well. Cover and cook on low for 4-5 hours or until potatoes are tender and heated through.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, mix together the soup, sour cream, butter, dried onion flakes, and pepper. Stir in the hash browns and 1/2 the cheese. Pour into the prepared baking dish, sprinkle with remaining cheese, and top with crushed cornflakes.
• Bake 45 minutes in the preheated oven, or until cheese is melted and bubbly.

Steps:

• Combine hashbrowns, soup, sour cream, 1 3/4 cups of cheddar cheese, and parmesan cheese. Spread into a greased casserole dish. Sprinkle the remaining cheddar cheese on top. Bake at 350° for 40-45 minutes. Let stand 5 minutes before serving.

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.

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.

Steps:

• Place potatoes in a large saucepan and cover with cold water. Place on stove over medium-high heat. When water is boiling rapidly, turn off heat, cover pot, and let potatoes sit for 5 minutes. Carefully drain water and cool potatoes. You can refrigerate them, which will take a little while, or run them under cold water for 5-10 minutes (my preferred method).
• Shred potatoes, set aside.
• Heat large skillet over medium heat. Add chopped bacon. Cook for 2-3 minutes. Add onions. Cook until bacon is cooked and onions are browned, stirring occasionally, 5-6 minutes.
• Add butter or margarine to skillet and let melt.
• Add shredded potatoes and stir until onions and bacon are evenly distributed among the potatoes. Flatten with the back of the spatula and let sit until bottom is browned, 4-5 minutes.
• Flip potatoes over. This does not need to be down perfectly. Cook another 4-5 minutes until potatoes are browned on both sides.
• Add sour cream, cheese, and pepper. Stir until mixed. Flatten potatoes with spatula and cook a few minutes, until browned. Flip. Cook another few minutes. Serve warm.
• Add additional cheese if desired.

Steps:

• preheat oven to 350 F stir together hashbrowns and cheese in a large bowl add pepper and melted butter.
• mix well.
• add brocolli and ham.
• stir to mix.
• add sour cream and cream of mushroom soup (undiluted).
• stir until all ingredients are well mixed.
• spoon mixture into a 9x13 inch baking dish coated with cooking spray.
• sprinkle evenly with paprika.
• bake at 350 for 1 hour or until bubbly.

Steps:

• In a large bowl, combine the soups, sour cream, butter, onion and salt. Add potatoes; mix well. , Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with potato chips. Bake, uncovered, at 350° for 55-60 minutes or until the potatoes are tender.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix hash browns, cream of chicken soup, Cheddar cheese, sour cream, butter, onion, salt, and pepper together in a bowl. Arrange in a 9x13-inch baking dish. Sprinkle on top. Drizzle butter over the cornflakes.
• Bake in the preheated oven until the sauce is bubbly and the top is golden brown, 1 to 1 1/2 hours.