Simple to prepare and great for pot lucks.
Provided by: SmallRecipe.com
Categories: Potatoes
Prep time: 20 minutes
Cook time: 45 minutes
Yield: 6
Ingredients:
| 1/2 cup(s) chopped onion |
| 2 can(s) cream of chicken soup |
| 1 package(s) sour cream (8 oz) |
| 1/2 teaspoon(s) salt |
| 1/4 teaspoon(s) pepper |
| 1 package(s) hash brown potatoes, frozen (2 lbs) |
| 1/2 cup(s) melted butter |
| 1 to 2 – sleeves of ritz crackers |
Steps:
- Preheat oven to 350 degrees.
- Mix first five ingredients and 1/4 cup of the melted butter in mixing bowl. Add hash browns and mix well. Pour into a greased 9 x 13 pan.
- Crumble Ritz crackers and mix with remaining melted butter. Sprinkle on top of potato mixture and bake for 45 minutes.
A delicious recipe that is also very attractive. It’s a great one to take to pot-luck. I have been asked over and over for this recipe after others have tried it.
Provided by: SmallRecipe.com
Total time: 45 minutes
Prep time: 30 minutes
Cook time: 15 minutes
Yield: 15
Ingredients:
| 1 large pkg (2lb bag) frozen hash browns thawed, drained |
| 1/2 cup onions chopped |
| 1/2 cup butter melted – divided |
| 2 cans cream of chicken soup undiluted |
| 8 oz sour cream |
| 2 cups cheddar cheese shredded and divided |
| 1 cup corn flakes crumbs |
Steps:
- Mix first 5 ingredients and 1 cup cheese. Put in 13x9x2 inch casserole dish. Top with remaining cheese and corn flake crumbs. Drizzle with remaining butter. Bake, uncovered at 400-degrees for 45-50 minutes.
Nutrition Facts:
Calories 238 calories, Fat 16.0151444 g, Carbohydrate 17.0882664 g, Cholesterol 40.4776666666667 mg, Fiber 1.06310132263541 g, Protein 7.40400386666667 g, Saturated Fat 9.14034022666667 g, ServingSize 1 1 Serving (184g), Sodium 494.045306666667 mg, Sugar 16.0251650773646 g, TransFat 1.08760821333333 g
VERY EASY AND YUMMY….I usually serve this with fried pork chops and a salad. These are really good. You can add or delete ingredients to suit your taste.
Total time: 1 hours 10 minutes
Prep time: 10 minutes
Cook time: 1 hours
Yield: 6-8 serving(s)
Ingredients:
| 2 lbs frozen hash browns |
| 1/2 cup chopped onion |
| 2 (14 ounce) cans cream of mushroom soup |
| 2 cups grated cheddar cheese |
| 1 pint sour cream |
| 1 cup crushed corn flakes |
| 1/4 cup melted butter |
| salt and pepper |
Steps:
- Grease a 9 x 13 baking pan.
- Mix first 7 ingredients in a large bowl and pour into baking pan.
- Mix crushed corn flakes with melted butter and top potato mix.
- Bake at 350 for 1 hour.
Nutrition Facts:
Calories 848.6, Fat 61.5, Saturated Fat 31.4, Cholesterol 93.6, Sodium 1268.6, Carbohydrate 60.6, Fiber 3.3, Sugar 5.7, Protein 19.2
This is a staple at our summer grill-outs. It’s easy and can be prepared the day before, then baked when you need it. I use reduced fat cheddar cheese, light sour cream and 98% fat-free cream of chicken soup.
Total time: 1 hours 15 minutes
Prep time: 15 minutes
Cook time: 1 hours
Yield: 8-10 serving(s)
Ingredients:
| 1 (32 ounce) bag frozen hash browns (shredded or cubed) |
| 2 cups cheddar cheese (can be reduced fat) |
| 16 ounces sour cream (can be light) |
| 1 (10 3/4 ounce) can cream of chicken soup (can be 98% fat-free soup) |
| 3/4 cup butter or 3/4 cup margarine |
| 1 cup corn flakes (more if desired) |
Steps:
- Take hash browns out of freezer, keep in bag, set aside.
- In microwave, melt 1 stick of butter in large bowl; mix in sour cream, cheese and cream of chicken soup.
- In 9×13 pan (sprayed with Pam), spread hash browns. Spread sour cream, cheese, and soup mixture on top.
- Melt 1/2 stick of butter on stovetop, mix in corn flakes, stir (smash them a little too) until butter is absorbed. You may need/want to add more corn flakes.
- Sprinkle corn flakes on top of sour cream, cheese and soup mixture.
- Bake 1 hour at 350.
Nutrition Facts:
Calories 676.2, Fat 53.7, Saturated Fat 29.5, Cholesterol 109.6, Sodium 706.5, Carbohydrate 39.8, Fiber 2.4, Sugar 4.6, Protein 13.2
This simple-to-assemble casserole is rich and buttery in flavor with a crispy top, thanks to the crushed corn flakes.
Provided by: SmallRecipe.com
Categories: Potato Casseroles
Total time: 1 hours 25 minutes
Prep time: 15 minutes
Cook time: 1 hours 10 minutes
Yield: 6 servings
Ingredients:
| 1 (30 ounce) package frozen hash brown potatoes |
| 2 cups shredded Cheddar cheese |
| 1 (16 ounce) container sour cream |
| 1 (10.75 ounce) can condensed cream of mushroom soup |
| 1 onion, chopped |
| 1 cup butter |
| 3 cups crushed corn flakes |
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Pour the hash browns into a lightly greased 9×13 inch baking dish. In a large bowl, combine the cheese, sour cream and soup.
- In a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. Add this to the soup mixture and spread this over the potatoes in the dish.
- Next, arrange the crushed corn flakes over all in the dish. Melt the remaining stick of butter and pour this evenly over the corn flakes.
- Bake at 425 degrees F (220 degrees C) for 1 hour.
Nutrition Facts:
Calories 400 calories, Carbohydrate 23.1 g, Cholesterol 77.1 mg, Fat 35.5 g, Fiber 1.4 g, Protein 8.5 g, Saturated Fat 20.7 g, Sodium 483.4 mg, Sugar 1.7 g
This versatile entree can be served as a side dish or an appetizer – we love it with hamburgers, steak and other beef dinners. My grandchildren love them because they’re zesty but not overwhelmingly spicy.
Provided by: SmallRecipe.com
Categories: Side Dishes
Total time: 40 minutes
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 6-8 servings.
Ingredients:
| 6 large potatoes |
| 1 egg |
| 1/3 cup milk |
| 1-1/2 cups all-purpose flour |
| 1-1/2 teaspoons paprika |
| 1 teaspoon salt |
| 1/2 teaspoon each dried thyme, basil, oregano and chili powder |
| 1/4 teaspoon cayenne pepper |
| 1/4 cup vegetable oil |
Steps:
- Slice unpeeled potatoes into wedges (12-14 per potato). In a small bowl, beat egg and milk. In another bowl, combine flour and seasonings. Dip potato wedges into milk mixture; dust with flour mixture. Place in a single layer on an ungreased baking sheet. Drizzle with oil. Bake at 450° for 20-25 minutes or until golden brown and tender.
Nutrition Facts:
Calories , Fat , Cholesterol , Sodium , Carbohydrate , Fiber , Protein