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Full Online Book HomeLearning KitchenVegetables - Potato Casserole - Hash Brown Potato Melt
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Vegetables - Potato Casserole -  Hash Brown Potato Melt Post by :goodthng Category :Learning Kitchen Author :Unknown Date :March 2012 Read :940

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Vegetables - Potato Casserole - Hash Brown Potato Melt

1/3 cup vegetable oil
1 large yellow onion finely chopped
2 medium size sweet green peppers cored, seeded and coarsely chopped
3 cups frozen hash brown potatoes (about a 20 ounce package)
1 cup milk
2 cups shredded medium sharp low fat cheddar cheese (8 ounces)
1/8 teaspoon each salt and black pepper

Preheat the oven to 350 degrees. Heat 1 tablespoon of the oil in a 12 inch ovenproof skillet over moderate heat for 1 minute. Add the onion and green peppers and saute stirring occasionally for 5 minutes or til limp.
Stir in the potatoes and add the remaining oil, then flatten the mixture to a uniform thickness. Reduce heat to moderately low and cook uncovered without stirring for 5 minutes.

Mix the milk, cheese, salt and black pepper in a small bowl, pour over the potato mixture and transfer to the oven.

Bake uncovered for 20 to 25 minutes or til the potatoes are tender, bubbling and tipped with brown. Serves 4
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Vegetables - Hash Brown Potatoes Vegetables - Hash Brown Potatoes

Vegetables - Hash Brown Potatoes
2 lbs. shredded frozen hashbrowns 1/2 cup margarine, melted 1 tsp. salt 1/2 tsp. black pepper 1 (10 3/4 oz.) can cream of chicken soup 8 oz. Colby cheese, grated Preheat oven to 350 degrees. Spray a 9 x 13 inch pan with Pam. Combine all above ingredients except hashbrowns. Gently mix in potatoes. Pour into pan and bake for 35-40 minutes.

Vegetables - Hash Brown Casserole Vegetables - Hash Brown Casserole

Vegetables - Hash Brown Casserole
3 pounds of hash brown shredded potatoes (frozen) 24 ounces of light sour cream 2 (10-3/4 ounce) cans of Cream of Chicken Soup 2 pounds of shredded Mild Cheddar Cheese 1/2 cup or more of diced onions (optional) Diced red and green peppers (optional) Mix shredded potatotoes, sour cream, cream of chicken soup, shredded Cheddar Cheese, diced onions, diced peppers and cook slowly at 200 degrees for 1-1/2 hours. If using unthawed, shredded hash browns, just cut the cooking time down.