Moms Easy Hash Browns Casserole Recipes

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.

Steps:

• Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
• Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
• Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.

Steps:

• Melt the butter and mix with the milk, half and half, and salt in a measuring cup.
• Spread out the hash browns in a greased 9 x 13 pan.
• Pour the liquid mixture even over the hash browns.
• Sprinkle the parmesan cheese on the top.
• Add more cheese if you want, I do!
• Bake at 350 for 60 minutes.
• Cover with foil if it gets too brown.
• Add more milk if it gets too dry.
• The number of servings depends on how much you serve, they get pretty big at our house.