HOW TO MAKE CHEESY HASHBROWNS RECIPES

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CHEESY HASHBROWNS FOR A CROWD | JUST A PINCH RECIPES



Cheesy Hashbrowns for a Crowd | Just A Pinch Recipes image

This is the recipe we used for the Legion District meeting today. One recipe of this will make an electric roaster full--about 75 servings. There is no salt added to this recipe. I do not usually add salt when cooking and it can be added at the table.

Provided by Sheila Kremer @bkzmom

Categories     Potatoes

Prep Time 30 minutes

Cook Time 3 hours

Yield 75

Number Of Ingredients 8

12 pound(s) shredded hashbrowns
6 can(s) (10 oz. each) cream of chicken soup
4 - 16 oz. cartons, sour cream
2 cup(s) 2% milk
8 cup(s) shredded cheddar cheese
2 tablespoon(s) garlic powder
2 tablespoon(s) onion powder
2 tablespoon(s) pepper

Steps:

  • Line electric roaster pan with roaster liner. Spray liner with non-stick cooking spray. Be sure you use a roaster liner as there is nothing worse than cleaning an electric roaster pan that has baked on hashbrowns!
  • Stir together cream of chicken soup, sour cream, milk, garlic powder, onion powder and pepper in a large bowl until well blended.
  • Pour half of the hashbrowns into roaster pan. Add all of the soup mixture and stir well. Use a wooden spoon to stir so as not to tear the roaster liner.
  • Add in remaining hashbrowns and stir well. Pour in about 1/4 of the cheese at a time and mix well until you have stirred in all of the cheese.
  • At this point, you can cover the hashbrown mixture with Saran wrap and then aluminum foil and refrigerate overnight if you have access to a commercial refrigerator or remove the drawers from the bottom of your refrigerator and set the roaster pan in the bottom of the fridge.
  • When you are ready to bake the hashbrowns, remove from refrigerator, put some hot water in the bottom of the electric roaster (about 2-3 cups) and set the roaster pan into the roaster. Remove Saran Wrap and foil and put cover on roaster.
  • Set roaster at 350--check and stir after half an hour--if the hashbrowns seem to be bubbling along the edges of the pan, turn the roaster down to 275. Continue to cook for about 3-4 hours, checking and stirring every half hour. Be sure you stir with a silicone spatula or wooden spoon as a metal spoon will rip the roaster liner and you will have a mess!
  • For the Legion convention meal, we doubled this recipe and made it in two electric roasters. We served this with a 4 oz. portion scoop and got 75 servings from each roaster.

CHEESY BACON EGG HASHBROWN CASSEROLE - LET'S DISH RECIPES



Cheesy Bacon Egg Hashbrown Casserole - Let's Dish Recipes image

This tasty breakfast bake is loaded with crispy bacon, cheddar cheese, and of course, lots of shredded hashbrowns. 

Provided by Danelle

Total Time 1 hours 20 minutes

Prep Time 10 minutes

Cook Time 1 hours 10 minutes

Yield 12

Number Of Ingredients 11

1 (30 oz.) package frozen shredded hashbrowns, thawed
1/2 pound bacon, cooked crisp and crumbled
8 eggs
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Pinch of cayenne pepper
8 ounces shredded cheddar cheese
Chopped green onions for garnish, optional

Steps:

  • Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish.
  • Spread hashbrowns in an even layer in the bottom of the prepared pan.
  • In a large bowl, whisk together eggs, milk, salt, onion powder, garlic powder, pepper and cayenne. Pour over hashbrowns.
  • Sprinkle with half of the cheese, all of the bacon, then the remaining cheese. Cover tightly with foil.
  • Bake for 1 hour, then remove foil and bake for another 5-10 minutes, or until center is set and a knife inserted in the casserole comes out clean. Let stand 5-10 minutes before serving. Garnish with chopped green onions, if desired.

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