Cheesy Potato Bake 5fix Recipes

CHEESY POTATO CASSEROLE FROM ORE-IDA®

Cheesy Potato Casserole from Ore-Ida® image

Comfort food at its best, this creamy, cheesy casserole with lots of shredded hash browns works either as a main dish or hearty side.

Provided by Ore-Ida

Categories Trusted Brands: Recipes and Tips Ore-Ida®

Time 1h

Yield 8

Number Of Ingredients 9

Ingredients

1 (10.5 ounce) can condensed cream of chicken soup*
2 cups sour cream
1 teaspoon salt
¼ teaspoon ground black pepper
2 cups shredded Cheddar cheese
⅓ cup sliced green onions
1 (30 ounce) package Ore-Ida® Shredded Hash Brown Potatoes
2 cups crushed corn flakes cereal
¼ cup butter, melted

Steps:

Preheat oven to 350 degrees F. Coat 13x9 baking dish with nonstick cooking spray.
In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into baking dish.
In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture.
Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green onion if desired.

Nutrition Facts : Calories 433.7 calories, Carbohydrate 31.5 g, Cholesterol 73.2 mg, Fat 29.4 g, Fiber 2.7 g, Protein 12.8 g, SaturatedFat 17.7 g, Sodium 857.4 mg, Sugar 1.3 g

SHREDDED POTATO BASKETS WITH CHEESE AND BACON #5FIX

Shredded Potato Baskets With Cheese and Bacon #5FIX image

5-Ingredient Fix Contest Entry - This is my tasty version of a popular appetizer served at a local restaurant. The crispy yet chewy "baskets" made with the shredded potatoes (hashbrowns) takes this side dish to the next level and is a family favorite.

Provided by Souxie

Categories Pork

Time 40m

Yield 12 baskets, 4 serving(s)

Number Of Ingredients 5

Ingredients

1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
1 large egg
2 -3 tablespoons flour
1 (12 ounce) package shredded cheddar cheese
8 ounces bacon, cooked and crumbled

Steps:

Heat oven to 375 degrees F. Generously coat 2 6-compartment non-stick muffin tins with cooking spray. Set aside.
In a large bowl, combine the potatoes, egg and flour, adding just enough flour so mixture "sticks together". Divide evenly among the prepared muffin compartments. Using the back of a spoon, firmly press potato mixture into bottom and up sides of each compartment, making a "well" in each.
Place in oven and bake for 20-25 minutes or until just starting to brown. Remove from oven and divide shredded cheese evenly among cups and top each with crumbled bacon. Return to oven and bake another 5-10 minutes or until "baskets" are golden brown and cheese and bacon is hot, melted and bubbly.
Remove from oven and let rest for 5 minutes. To serve: gently run the tip of a sharp knife blade around rim of each cup to loosen. Release each basket and place on serving platter.

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