What is the recipe of hash brown potato casserole?!


Question:

What is the recipe of hash brown potato casserole?

pls. give me an easy and quick hash brown potato casserole recipe....
i need a recipe that is no need to bake...

thanks


Answers:
Since you dont want a no bake casserole, I would suggest browning the hashbrowns with onions in a large frying pan with a stick of butter. When hashbrowns are cooked add a can of cream of celery, 8 oz. sourcream, 10 oz. cheddar cheese, salt and pepper to taste and let simmer for about 20 minutes.

Hash brown casserole is the easiest to make but it will be hard to do it without any baking unless you go to a fast food restaurant and buy a whole bunch of hash browns already cooked.

2 - 2 pound bags of frozen hash browns or tater tots
(let them sit out and come to room temp. for easier mixing)
2 - cans of Cream of chicken soup
1 - 8 ounce container of sour cream
1 - medium onion chopped
1 - 3 cup bag of shredded cheddar cheese

Mix all ingredients together except cheese. Pour into a 11x9 baking dish. Cover with aluminum foil and cook in oven set at 375 degrees for 35 minutes. Remove aluminum foil, cover with cheese and bake an additional 10 minutes.

Hash Brown Potato Casserole Recipe
* 4 ounces butter, softened
* 1 can cream of chicken soup, undiluted
* 12 ounces sour cream
* 1 tsp dried thyme
* 12 ounces shredded cheddar cheese (divided use)
* 1 (24-ounce) package frozen hash brown potatoes (break up any frozen clumps)
* 1 small (about 1 cup) chopped onion
* 1 small diced sweet red bell pepper
* Paprika

PREPARATION:
Preheat oven to 350 degrees F. Grease an 8 by 11-inch shallow glass oven-proof casserole dish.

In a large bowl, combine softened butter, chicken soup, sour cream, and thyme and mix well.To the soup mixture, add 8 ounces of the cheddar cheese, frozen hash brown potatoes, onion, and bell pepper. Mix well. Pour into greased casserole dish. Top with remaining 4 ounced of shredded cheddar cheese. Sprinkle top with paprika.

Bake for 1 hour, 30 minutes, uncovered. Let rest for 15 minutes before serving.

Note: You can prepare this ahead of time and refrigerate until ready to bake. The baked dish may be frozen. Let thaw before reheating.

Yield: 10 to 12 servings




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