Hash Browns Casserole With Bacon Onions And Cheese Recipes

CHEESY HASH BROWN EGG CASSEROLE WITH BACON

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. In the same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon. , In a large bowl, whisk eggs, milk and seasonings. Stir in the hash browns, cheese, onion mixture and bacon., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted in the center comes out clean.

GRANDMA'S HASH BROWN CASSEROLE

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.

HASH BROWN CASSEROLE WITH BACON, ONIONS, AND CHEESE

Steps:

• Cook bacon in a large nonstick skillet over medium heat until crisp.
• Remove bacon from pan and crumble.
• Discard drippings in pan.
• Add 1 cup onion and garlic to pan and cook for 5 minutes or until tender, stirring frequently.
• Stir in the potatoes, cover and cook for 15 minutes, stirring occasionally.
• Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl.
• Add potato mixture and toss gently to combine.
• Spoon mixture into an 11x7" baking dish coated with cooking spray.
• Sprinkle with remaining 3/4 cup cheese.
• Cover with foil coated with cooking spray.
• Refrigerate 8 hours or overnight.
• Remove casserole from refrigerator and let stand at room temperature 15 minutes.
• Bake casserole, covered, at 350 for 30 minutes.
• Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.

HASH BROWNS CASSEROLE WITH BACON, ONIONS, AND CHEESE

Steps:

• Cook bacon in a large skillet on medium heat until crisp. Remove bacon from pan and crumble.
• Pour off the drippings, add the onion and garlic to pan and cook for 5 minutes or until onions are tender. Stir frequently.
• Add the potatoes. Cover and cook for 15 minutes, stirring occasionally.
• In a large bowl combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup.
• Add potato mixture and toss gently to combine.
• Spoon the mixture into an 11 x 7-inch baking dish coated with cooking spray.
• Sprinkle the remaining 3/4 cup cheese over the top and cover with foil coated with cooking spray.
• Refrigerate 8 hours or overnight.
• Preheat oven to 350°.
• Remove casserole from the refrigerator. Let stand at room temperature 15 minutes while your oven preheats.
• Bake covered at 350º for 30 minutes. Uncover and bake 30 additional minutes or until bubbly around edges and cheese begins to brown.

CHEESY HASHBROWN CASSEROLE

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.

BACON HASH BROWN BAKE

Steps:

• In a bowl, combine the first 7 ingredients. Transfer to a greased 9-in. pie plate. Drizzle with butter; sprinkle with paprika. Bake at 350° until lightly browned, 35-45 minutes.