Cheesy Hash Brown Casserole My Baking Addiction Preheat oven to 350°f. butter a 9 x 13 inch casserole dish. in a large bowl, mix together the soup and sour cream until combined. stir in 1 1 2 cups of the shredded cheese and the potatoes into the sour cream mixture. spoon into the prepared pan and spread into an even layer. Top and bake. top the casserole with corn flakes mixed with melted butter and bake for about 50 minutes, until hot and bubbly.
Hash Brown Casserole My Baking Addiction Cook for 30 minutes at 350f, then increase the heat to 400f. cook for another 30 minutes covered. taste it then to make sure that the potatoes are soft. once soft, top with more shredded cheese and bake uncovered until melted and starting to brown, about 15 minutes. Mix together the hashrbowns, 1 1 2 cups cheddar, sour cream, cream of chicken soup, melted butter, onions, garlic powder, onion powder, and salt and pepper in a medium bowl. spread the mixture into a 9x13 baking dish and sprinkle the remaining cheddar over the top. bake uncovered for 45 minutes. serve hot. Thaw the potatoes in the fridge (it's okay if they aren't totally thawed) on the counter for a couple of hours or in the fridge overnight. preheat the oven to 400. in a large bowl, mix the sour cream, cream of chicken soup, onion powder, cheese, salt and pepper. taste for proper seasoning and adjust to your preference. Preheat oven to 350° f. spray casserole or baking dish (2 quart) with cooking spray. combine in a large bowl frozen hash browns, melted butter, 1 can condensed cream of chicken, sour cream, chopped onion, grated cheddar cheese, salt, and pepper; stir together until well combined. pour into prepared pan or dish.
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