Ellens Loaded Hash Brown Casserole Recipes

THE BEST LOADED HASHBROWN CASSEROLE

Steps:

• Preheat oven to 350F. Spray 11x7 baking dish with nonstick cooking spray.
• In a large bowl, combine hash browns, half of the bacon and cheese, cream of mushroom/chicken soup, sour cream, and butter. Mix well and spread evenly into baking dish.
• Bake 50-55 minutes or until potatoes are tender. Top with remaining bacon and cheese and return to oven to bake for an additional 5 minutes or until cheese is melted.
• Remove from oven and top with green onions. Serve and enjoy!

LOADED HASH BROWN CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Lightly spray a 9x13 inch pan with cooking spray.
• In a large bowl, add sour cream, bacon, shredded cheddar cheese, onions and packets of ranch dressing mix and mix together. Stir in frozen hash browns and mix well. Spread an even layer into the 9x13 inch pan.
• Bake uncovered for 60 minutes until golden brown. Serve immediately and enjoy!
• Store leftovers in the fridge in an airtight container for 2-3 days or freezer up to one month.

LOADED HASH BROWN POTATO CASSEROLE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and break into small pieces.
• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x4-inch loaf pan with cooking spray.
• Mix sour cream, butter, and seasoning blend together in a bowl. Layer 2 1/2 hash browns in the prepared dish. Spread 1/3 of the sour cream mixture over hash browns. Sprinkle 1/4 cup Cheddar cheese and 1/3 of the bacon on top. Repeat layers twice more. Sprinkle chives and pepper over casserole. Cover with aluminum foil.
• Bake in the preheated oven until cheese is golden brown and casserole is heated through, about 1 hour.

CHEESY LOADED HASH BROWNS CASSEROLE

Steps:

• Preheat oven to 350°. Lightly grease/spray a 13x9-inch baking pan.
• In a large skillet over med-high heat, melt butter; add onion, green pepper, and tomato and sauté for 5-7 minutes.
• Add flour to skillet and stir briskly until flour is absorbed.
• Add broth, milk, hashbrowns, ham, pepper, salt, and parsley to skillet. Cook for about 5 minutes, stirring often.
• Stir in the cheese; stir to combine well.
• Pour into prepared baking dish.
• Bake, uncovered for about 30 minutes or until sides bubbly and top is slightly browning.

JILL'S HASH BROWN CASSEROLE

Steps:

• Mix soup, sour cream, butter, potatoes, onion, cheese and black pepper to taste in 3-quart shallow baking dish. Sprinkle corn flakes over potato mixture.
• Bake at 350 degrees F for 45 minutes or until hot.

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.

LOADED HASH BROWNS POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Thaw potatoes.
• Combine soup, sour cream, softened cream cheese, 1/4 cup melted butter, bacon bits, chives and cheese.
• Mix in potatoes.
• Spray 3 quart casserole dish with Pam and add mixture.
• Mix remaining 1/4 cup melted butter and crumbs and sprinkle on top.
• Bake 1 hour.