Hashbrowncasserolewithbaconandcheddar Recipes

EASY CHEESY HASH BROWN CASSEROLE

Steps:

• Preheat oven to 350º F (180º C). Spray casserole or baking dish (2-quart) with cooking spray.
• In a large bowl, combine all ingredients and stir together until well combined. Pour into prepared pan or dish. Cover baking dish with aluminum foil.
• Bake for 30 minutes. Then remove the foil and bake for 10-15 more minutes until the top is golden brown.
• Serve with your favorite breakfast dishes, such as pancakes, waffles, or french toasts.

HASHBROWN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, mix together the soup, sour cream, butter, dried onion flakes, and pepper. Stir in the hash browns and 1/2 the cheese. Pour into the prepared baking dish, sprinkle with remaining cheese, and top with crushed cornflakes.
• Bake 45 minutes in the preheated oven, or until cheese is melted and bubbly.

HASH BROWN CASSEROLE WITH BACON AND CHEDDAR

Steps:

• 1. Preheat oven to 350 ° F. Butter an 8-inch-square glass baking dish.
• 2. Cook bacon in a large heavy skillet over medium-high heat until crisp. Remove slices; drain on a paper-towel-lined plate In same skillet over medium-low heat, cook onion and pepper in bacon dripping 8 minutes, until softened, stirring often.
• 3. Keep skillet at medium-low. Stir in flour. Slowly pour in milk, ½ cup at a time, stirring to incorporate smoothly with the flour. Cook until mixture thickens and comes to a simmer, about 5 minutes, stirring often. Crumble bacon into mixture.
• 4. Evenly spread potatoes in prepared dish. Top with half of the chives, 1 cup of the cheese, and the vegetable-bacon mixture. Sprinkle with the remaining ¼ cup of cheese. Bake 40-50 minutes, until potatoes are tender. Sprinkle with remaining chives before cutting into squares.

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.

BACON HASH BROWN CASSEROLE

Steps:

• Thaw hash browns for 30 minutes.
• While hash browns are thawing, prepare the bacon: Using clean scissors, cut the bacon into thin strips horizontally. Fry until crispy or desired doneness. (The scissor method saves the hassle of trying to crumble the bacon after it is cooked.).
• In a large bowl, mix together soup & sour cream & salt and pepper.
• Add melted margarine & mix well.
• Add the cheese & bacon and then the hash browns. Continue mixing until well combined.
• Spread mixture into 9 X 13 pan, lightly coated with cooking spray.
• Bake for 1 hour at 375 degrees.

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.

KALE AND BACON HASH BROWN CASSEROLE

Steps:

• Heat the oven to 350 degrees. Grease a 9-by-13-inch baking dish with the butter.
• In a large skillet, cook the bacon over medium-low until crispy, 8 to 10 minutes. Transfer the bacon to a plate lined with paper towels and set aside. When cool enough to handle, roughly chop bacon.
• Pour off all but 2 tablespoons of the bacon grease from the pan. Heat the skillet over medium, add the onion, and sauté until soft and lightly browned, 2 to 4 minutes. Add the kale and garlic and sauté until the garlic is tender and fragrant, another minute. Remove from the heat and stir in the chopped bacon.
• In a large bowl, whisk together the eggs, milk and mustard. Add 1/2 cup mozzarella, 1/2 cup Gruyère, the hash browns, 1 teaspoon salt and 1/2 teaspoon pepper; stir to combine.
• Stir the kale mixture into the eggs, then pour into the buttered dish. Top evenly with the remaining mozzarella and Gruyère. Cover with foil.
• Bake for 45 minutes. Remove the foil and bake, uncovered, until the top is lightly browned and bubbly, another 15 minutes. Serve hot. (Cooled casserole will keep, covered, in the refrigerator for 3 to 5 days.)

BACON AND HASH BROWNS CASSEROLE

Steps:

• Preheat oven to 350°.
• Combine turkey gravy, 1/2 cup cheese, onions, pepper, potatoes, and sour cream. Spoon into a shallow 1-quart casserole coated with cooking spray.
• Bake at 350° for 35 minutes. Sprinkle with 1/4 cup cheese and bacon. Bake an additional 5 minutes or until the cheese melts.