Cheesy Hashbrowns For A Crowd Recipes

CHEESY HASH BROWNS

Steps:

• In a large bowl, combine sour cream and soup. Stir in the potatoes, 1/2 cup cheese, onion, butter, salt and pepper. Pour into a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly and heated through.

CHEESE HASH BROWN POTATOES FOR A CROWD.

Steps:

• 1. Mix all together. Spray a large heavy duty tinfoil pan with Pam.
• 2. Bake at 375 covered for about 1 hour.
• 3. Uncover sprinkle with a little more cheese and cook 15 more minutes.

SIMPLY POTATOES® CHEESY HASH BROWNS

Steps:

• Heat oven to 350 degrees 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.

SHEET PAN HASH BROWNS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil and spray generously with cooking spray.
• Add potatoes and onion to a large bowl and stir well. Drizzle oil over the potatoes and stir until the potatoes are coated. Gradually sprinkle garlic powder, paprika, salt, and pepper over the potatoes, tossing to combine. Distribute potatoes evenly on the prepared baking sheet, but don't pack down.
• Bake in the preheated oven until hash browns are golden brown and crispy, 35 to 40 minutes.

CHEESY HASHBROWNS FOR A CROWD

Steps:

• 1. 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!
• 2. Stir together cream of chicken soup, sour cream, milk, garlic powder, onion powder and pepper in a large bowl until well blended.
• 3. 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.
• 4. 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.
• 5. 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.
• 6. 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.
• 7. 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!
• 8. 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.