Makeover Hash Brown Casserole Recipes

MAKEOVER HASH BROWN CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, mix the first seven ingredients. Transfer to a 13x9-in. or 3-qt. baking dish coated with cooking spray., In a small bowl, toss cornflakes with melted butter; sprinkle over top. Bake until golden brown, 40-45 minutes.

HASH BROWN CASSEROLE III

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Coat a large baking dish with 1 tablespoon of butter.
• In a large bowl, mix together the hash browns, Colby cheese and onion. Transfer to the baking dish.
• In a medium bowl, mix together the remaining butter, milk, beef broth, pepper, salt and garlic powder. Pour over the hash brown mixture.
• Microwave the casserole in 5 minute increments, stirring before restarting, until the cheese has melted.
• Bake in the preheated oven 20 minutes, or until the surface begins to brown.

HASH BROWNS CASSEROLE

Steps:

• Combine all the ingredients in a large bowl except the parmesan cheese.
• Spread into greased 9 X 13 casserole dish.
• Top with parmesan cheese.
• Bake uncovered at 350 degrees for 55 to 60 minutes or until golden brown on top.

CHEESY HASH BROWN SPAGHETTI SQUASH

Steps:

• Wash and cut your spaghetti squash in half lengthwise. Remove the seeds with a spoon.
• Place it in your microwave, cut side up, and cook for 10-12 minutes...until softened. Or bake at 425 degrees, cut side up, for 45-50 minutes
• Remove and let cool for about 10 minutes.
• Once the squash has cooled enough to handle, scrape the insides into a large bowl.
• If you weren't using your oven, preheat it to 400 degrees.
• In a cast iron skillet, add butter and olive oil then add shallots. Cook over medium heat until beginning to soften, about 3 minutes. Add garlic and saute for about 30 seconds.
• To the skillet, add squash, sour cream, and half the cheese. Season with salt & pepper. Mix to combine everything and beginning to heat through.
• Remove from heat, cover with the rest of the cheese and then place into the oven.
• Bake until bubbly; about 15-18 minutes.
• Carefully remove from oven and then season with red pepper flakes if using.
• Allow to set for about 5 minutes, then serve!

HASH BROWN CASSEROLE

Steps:

• 1. Spray inside of the slow cooker with cooking spray. Add potatoes (I like to use the shredded hash browns vs. the cubed), soup, milk and onion rings (reserving 1/4 cup of the onion rings). Add salt and pepper to taste.
• 2. Stir a little to combine. Cover and cook on LOW for 7-9 hours or HIGH about 3 hours. Sprinkle reserved onion rings over the top just before serving.

HASH BROWNS MAKEOVER

Steps:

• Grate the potatoes, with their skin into a large bowl. Peel and grate the parsnip; add to the potatoes. Toss the vegetables with the scallions, parsley and season with the salt and pepper, to taste.
• Heat a large (12-inch) nonstick skillet over medium heat and brush the skillet with about half the oil. Add the potato mixture and form into an even cake by pressing lightly with a spatula. Cook, shaking the pan periodically to prevent sticking, until the hash browns are crisp and brown, about 10 minutes.
• Remove the pan from the heat; place a flat plate over the top of the skillet. Carefully flip the pan so the potato cake goes onto the plate. Brush the skillet with the remaining olive oil and then side the hash browns back into the skillet. Cook until browned and crisp, about 10 minutes more. Slide out of the skillet onto a heated serving plate. Cut into wedges to serve.