How To make Overnight Hashed Brown Potatoe Casserole
How To make Overnight Hashed Brown Potatoe Casserole
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2 lb Frozen hashed brown potatoes 1/4 lb Butter 1 pt Sour cream 1 cn Mushroom soup 8 oz Chedder cheese; shredded 1 Onion; grated 3/4 c Milk* (optional) Cut butter into potatoes. Mix rest of ingred. together; pour over top of potatoes. Toss. *1/4 - 3/4 c. milk can be used in place of one-half of the sour cream. It will make a moister casserole, if desired. Bake in a 13x9" pan @ 350 for 1/2 hr covered and an additional 1/2 hr. uncovered. I have used Cheddar Cheese soup, but reduce the butter as it will be greasy with both. I also put additional shredded cheese on top during the second half hour of baking. Doubles well. Can be refrigerated overnight after mixing all together. TSPN00B-LISA CRAWLEY
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Wash and peel the potato. Grate or shred on a box grater or food processor. Do so into a bowl of water to prevent oxidation. Drain and rinse until water runs clear. Spread shredded potato out onto paper towels or a clean kitchen towel. Pat dry and let air dry for 5-10 minutes. In a small frying pan, add oil and butter. Heat over medium-medium high heat. When butter solids start to brown, add shredded potatoes. Cover with a lid and cook for 5 minutes without lifting the lid. When time is up, remove lid, season with salt and pepper and flip. Continue cooking for an additional 1-2 minutes. Makes 1 serving of hashbrowns. Enjoy!
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1 Bag Shredded Hash browns 1 brick softened cream cheese 1 small onion chopped 1 can cheese soup 12 ounces sour cream 1/2 tablespoon paprika 1/2 tablespoon garlic 1 teaspoon salt 3 cups shredded cheddar cheese
Mix all above ingredients well and pour into a 9 X 11 or 13 Casserole dish
Topping
2 cups corn flakes 1/4 cup melted butter
Combine well and pour over hash brown mixture
Bake in a 350 degree preheated oven for an hour to an hour and fifteen minutes (covered in foil)
Remove foil and bake for an additional 5-10 minutes, checking often to crisp up corn flakes.
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Shop all of my Recipe E-Books - on sale now! 1 lb Breakfast Sausage 16 oz colby jack cheese 1 1/2 cups whole milk 20 oz defrosted hash brown 1-2 tsp vegetable base 8 eggs 1 tbsp garlic paste 1 diced onion 1/2 diced green and red bell pepper 1 tbsp butter 4-6 strips thick cut bacon 1/4 cup grated parmesan cheese (garnish) diced green onion or parsley for garnish salt, pepper, garlic, onion powder