#2977 - Potatoes and Hash Browns

(by Shirley McNevich)

2lbs. frozen nugget sized hash browns
1 - 12oz. can Carnation evaporated milk (NOT condensed)
1 - 10.75oz. can Campbell's cream of mushroom soup
1 stick butter (melted)
1 tsp. salt
1/2 tsp. pepper
1 can French's French Fried Onions (more if you wish)

In a large bowl add add evaporated milk, mushroom soup, salt and pepper--stir until mixed. In a separate bowl add hash brown nuggets and melted butter--stir to coat. Add hash brown mixture to soup mixture--stir to combine. Pour the whole mixture into a greased 9 x 13 glass baking dish. Bake at 350 degrees for 30 minutes, remove from oven, sprinkle the french fried onions all over the top, return to oven and bake 30 minutes longer.

#833 - Baked Potatoes and Cheese

(by Shirley McNevich)

1 1/2 cups sour cream
1 - 10.75oz. can Campbell's condensed cream of chicken soup
1 - 32oz. bag Ore Ida southern style hash browns (thawed)
1 - 8oz. bag shredded sharp cheddar cheese
crushed Ritz crackers (1 cup AFTER you crush them)
2 TBSP butter, melted

In a bowl add soup and sour cream--stir. Add the thawed hash browns and cheese--stir until mixed. Grease a 9 x 13 baking dish with Pam. Pour the mixture into the baking dish. In a separate bowl add the crushed crackers and melted butter--stir. Sprinkle cracker mixture on top of potato mixture. Bake at 350 degrees for 50 minutes or until well heated.

#702 - Farmer's Quiche

(by Shirley McNevich)

1 pie crust dough (homemade or store bought)
1 deep pie plate
1 cup chopped cooked ham
1/4 cup chopped green peppers
1/4 cup chopped onions
1 cup shredded sharp cheddar cheese
1 cup frozen hash browns (NOT patties)
4 eggs
1/2 cup Eagle brand sweet condensed milk (NOT evaporated)

Spray the pie plate with Pam. Place pie dough in pie plate, spray the inside of the pie dough with Pam and flute the edges. Place the cooked ham pieces on the bottom, sprinkle chopped peppers and chopped onions on top of the ham, sprinkle the hash browns on top of the peppers and onions, then sprinkle the cheese on top of the hash browns. In a bowl add eggs and beat them with a fork. Add salt and pepper to your taste. Add the condensed milk to the eggs and beat with the fork. Pour egg mixture on top of the other ingredients in the pie plate. Place on a cookie sheet and bake at 350 degrees for 40-50 minutes.

#655 - Three Cheese Potato Bake

(by Shirley McNevich)

2 - 10.75oz. cans Campbell's cream of chicken soup
1 - 8oz. sour cream
1/2 tsp. pepper
1 - 30oz. package frozen Ore Ida hash brown potatoes
3/4 cup chopped onions
1 - 2oz. jar pimentos (drained and chopped)
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded swiss cheese
1/4 cup grated Parmesan cheese
1 Reynolds Pot Lux disposable 8 x 8 pan

In a bowl add soups, sour cream, pepper--stir. Add frozen hash browns--stir. Add chopped onions and drained/chopped pimentos--stir. Add cheddar cheese and swiss cheese--stir. Spray the disposable pan with Pam, then pour entire potato mixture evenly into the pan. Sprinkle the Parmesan cheese over the top. Place the pan on a cookie sheet to catch drips. Bake uncovered at 375 degrees for 1 hour to 1 hour 15 minutes or until bubbling and golden brown--make sure you use the cookie sheet to pick it up out of the oven because the throwaway pans are flimsy.

#462 - Cheesy Potato Casserole

(by Shirley McNevich)

1 - 30oz. bag Ore Ida country style hash browns
1 - 10.75 can Campbell's cream of chicken soup
2 cups sour cream
1 1/2 tsp. salt
1/4 tsp. pepper
2 TBSP chopped onion
2 cups grated cheddar cheese
1/4 cup melted butter
2 cups Kellogg's corn flakes (place in plastic bag and use rolling pin to crush them)

In a large bowl add chicken soup, sour cream, salt and pepper, onions, and cheese--stir well. Add the hash browns and stir well. Grease a 13 x 9" baking pan--pour the entire mixture into the pan and spread evenly. In a small bowl, mix melted butter and crushed corn flakes. Pour the cornflake mixture evenly over the top of the potato mixture. Bake at 350 degrees for 45 minutes or until bubbly around the edges.