Hashbrown Casserole

 Ingredients:

2 pounds frozen hash brown potatoes, thaw
1/2 cup margarine, melted
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup onion, chopped fine
1 can cream of chicken soup
2 cups Colby cheese, grated

Step-by-step:

Preheat oven at 350 degrees F. Spray a 9x13 baking pan with non-stick cooking spray. 

Combine soup, margarine, salt, pepper, onions and cheese. Gently mix in the potatoes and pour into prepared pan or dish. Bake uncovered at 350 degrees F for 35 minutes.

Hashbrown Casserole

Prep Time: 15 minutes

Total Time: 1 hour

Servings: 12 

Ingredients

• 2 pounds frozen hash browns, thawed
• 1/2 cup butter, melted
• 1 can (10.75 ounces) cream of chicken soup
• 1 pint sour cream
• 1/2 cup onion, chopped
• 2 cups grated cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. Preheat oven to 350 degrees F. Spray 11 x 14 inch casserole or baking dish with cooking spray.
2. In large bowl, combine all ingredients and stir together. Spread evenly in prepared pan. Bake for 45 minutes until top is golden brown.

Shredded Potatoes au Gratin

Ingredients:
4 cups (1 lb) refrigerated shredded hash-brown potatoes or frozen hash-brown potatoes, thawed
2 cups whipping cream
1 1/2 cups shredded Cheddar cheese, divided
1/4 cup sliced green onions (about 4 medium)
1 teaspoon salt
1/4 teaspoon black pepper

Step-by-step

1. Preheat oven to 350 degrees. Lightly spray four 1 cup ramekins with nonstick cooking spray.
2. Combine the hash-brown potatoes, cream, 1 1/4 cup cheddar, the onions, salt and pepper in a large bowl. Mix well
3. Spoon the potato mixture into the prepared ramekins. Sprinkle with the remaining cheese. Back until bubble and golden brown and the potatoes are cooked, 35-45 minutes