EASY HASBROWN CASSEROLE RECIPES

Steps:

• Preheat oven to 350°F. Lightly grease a 13x9 pan; set aside. In a large bowl combine the potatoes, sour cream, onion, cream soup, 1 ½ cups cheese, butter, salt and pepper. Mix well and taste for additional salt and pepper if necessary. Spread into prepared pan and bake uncovered at 350°F for 45 minutes. Remove from oven and top with remaining ½ cup of cheese. Bake for an additional 10 minutes, or until golden and bubbly.  

Steps:

• Peel, and slice potatoes 1/4-inch thick. Place in a bowl filled with cold water. Rinse until the water runs clear. Place the sliced potatoes in the Instant Pot with 1 cup chicken broth. Cook on "manual" for 1 minute. As soon as the potatoes are done, carefully force pressure. Spray a baking dish with cooking spray and transfer the potatoes to the dish (no need to drain or rinse). Place the pot back in the base. Select "saute" mode. Melt butter, add in the dried onion flakes, heavy cream, garlic powder, dehydrated chive and black pepper. Mix well then add in half the cheddar cheese. Turn the heat off and mix until melted. Carefully pour the cheese sauce on top. Then top with the remaining cheddar cheese. Broil on high (medium rack) for 8-10 minutes or until golden in color. Carefully remove from the oven and serve immediately.