SOUR CREAM HASH BROWNS RECIPES

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SIMPLY POTATOES CHEESY HASH BROWNS RECIPE - FOOD.COM



Simply Potatoes Cheesy Hash Browns Recipe - Food.com image

Hash browns baked with cream of chicken soup, sour cream and cheese is a popular potluck casserole. You can’t go wrong with this recipe! Courtesy of Simply Potatoes®.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8 serving(s)

Number Of Ingredients 8

1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
1 (10 3/4 ounce) can cream of chicken soup
2 cups Crystal Farms® Shredded Cheddar Cheese
3/4 cup sour cream
1/4 cup chopped onion
1/4 cup butter or 1/4 cup margarine, melted
1 1/2 cups corn flakes, coarsely crushed
1/4 cup butter or 1/4 cup margarine, melted

Steps:

  • Heat oven to 350°F Spray 2 quart glass baking dish with nonstick cooking spray*. In large bowl, combine all hash brown ingredients; mix well. Spread into prepared baking dish.
  • In small bowl stir together topping ingredients. Spread topping evenly over hash browns. Bake 45 minutes or until hash browns are tender.
  • *Tip: An 11x17-inch rectangular or 8-inch square baking dish can be used.

Nutrition Facts : Calories 198.6, FatContent 18, SaturatedFatContent 10.4, CholesterolContent 44.8, SodiumContent 424.1, CarbohydrateContent 8.4, FiberContent 0.2, SugarContent 1.7, ProteinContent 1.9

BEST SHEET PAN QUESADILLA RECIPE - HOW TO MAKE ... - DELISH



Best Sheet Pan Quesadilla Recipe - How to Make ... - Delish image

Sheet Pan Quesadilla from Delish.com is the best way to make quesadillas for a crowd.

Provided by Lauren Miyashiro

Categories     dinner

Total Time 1 hours

Prep Time 10 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 15

1 tbsp.

extra-virgin olive oil

2

bell peppers, chopped

1

onion, chopped

1 1/2 lb.

ground beef

1 tsp.

chili powder

1 tsp.

cumin

1/2 tsp.

smoked paprika

Kosher salt

Freshly ground black pepper

8

large flour tortillas

1 c.

shredded cheddar

1 c.

shredded monterey

2

green onions, thinly sliced

Sour cream, for garnish

Pico de gallo, for garnish

Steps:

  • Preheat oven to 425°. In a large skillet over medium heat, heat olive oil. Add bell peppers and onion and cook until soft, about 5 minutes. Remove from skillet and set aside. Add ground beef to skillet and cook, breaking up meat with a wooden spoon, until beef is no longer pink, about 5 minutes. Drain fat, then stir in cumin, chili powder, paprika and season with salt and pepper.  On a half sheet, place 6 tortillas around the edges of the pan so that about half of each tortilla hangs over side. Place another tortilla in the center to cover pan completely, then top with ground beef, pepper and onion mixture, cheeses, and green onions.  Place another tortilla in the center (on top of all fillings), then fold each tortilla towards center. Place a second baking sheet on top of tortillas (to help quesadilla hold is shape!) and bake until tortillas are beginning to turn crispy, about 20 minutes. Remove baking sheet from on top and continue baking until tortillas are golden and crispy, about 15 minutes more. Slice into rectangles and serve warm with sour cream and pico de gallo. 

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