Velveeta Mayo Hashbrowns Recipes

VELVEETA MAYO HASHBROWNS

Velveeta Mayo Hashbrowns image

A simple side dish to serve for breakfast or dinner that we all love. These can be frozen for up to 3 months.

Provided by Vicki Butts (lazyme)

Time 45m

Number Of Ingredients 4

Ingredients

1 lb velveeta cheese, cubed
2 c mayonnaise
2 lb frozen hash browns, defrosted about 15 minutes
1/2 lb bacon, cooked and crumbled

Steps:

1. Preheat oven to 350º.
2. Melt cheese in heavy pan over low heat, stirring.
3. Add mayonnaise and potatoes to cheese and mix well.
4. Put into a 9x13-inch baking pan and top with bacon.
5. Bake, uncovered for 35-40 minutes until bubbly and golden brown.

CREAMY HASH BROWN CASSEROLE

Creamy Hash Brown Casserole image

This versatile side dish is so good with grilled steak, and is delicious with other meats as well. A creamy cheese sauce and crunchy topping make this potato casserole popular for family dinners and potlucks. -Teresa Stutzman, Adair, Oklahoma

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 package (32 oz.) frozen cubed hash brown potatoes, thawed
1 lb. Velveeta, cubed
2 cups sour cream
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
3/4 cup butter, melted, divided
3 tablespoons chopped onion
1/4 teaspoon paprika
2 cups cornflakes, lightly crushed
Fresh savory, optional

Steps:

In a large bowl, combine the hash browns, cheese, sour cream, soup, 1/2 cup butter and onion. Spread into a greased 13x9-in. baking dish. Sprinkle with paprika. Combine cornflakes and remaining butter; sprinkle on top. Bake, covered, at 350° until heated through, 40-50 minutes. Uncover, bake until top is golden brown, 10 minutes longer. If desired, garnish with savory. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 663 calories, Fat 43g fat (27g saturated fat), Cholesterol 125mg cholesterol, Sodium 1359mg sodium, Carbohydrate 49g carbohydrate (9g sugars, Fiber 3g fiber), Protein 19g protein.

VELVEETA® CHEESY HASH BROWN BAKE

VELVEETA® Cheesy Hash Brown Bake image

Top bacon, eggs & hash browns with melty VELVEETA in one delicious hash brown bake. Our VELVEETA® Cheesy Hash Brown Bake is everything you want for brunch.

Provided by My Food and Family

Categories Dairy

Time 1h10m

Yield 12 servings

Number Of Ingredients 8

Ingredients

8 slices OSCAR MAYER Bacon, chopped
2 cups ORE-IDA Shredded Hash Brown Potatoes, thawed
1/2 lb. fresh mushrooms, sliced
1 each green and red pepper, chopped
1 small onion, chopped
3 (4 oz. each) VELVEETA Fresh Packs, cut into 1/2-inch cubes
12 eggs
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

Heat oven to 350ºF.
Cook bacon in large skillet on medium heat 10 min. or until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
Add potatoes, mushrooms, peppers and onions to reserved drippings in skillet; cook 10 min. or until peppers and onions are crisp-tender, stirring occasionally. Stir in VELVEETA. Spoon into 13x9-inch baking dish sprayed with cooking spray.
Whisk eggs and sour cream in medium bowl until blended; stir in bacon. Pour over vegetable mixture.
Bake 40 min. or until center is set and casserole is heated through.

Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 215 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 14 g

AMY'S HASH BROWNS CASSEROLE

Amy's Hash Browns Casserole image

My co-worker, Amy, gave me this recipe today. She swears it is the "best hashbrown casserole in the world".

Provided by MackinacBride

Categories Potato

Time 1h25m

Yield 1 13X9 Pan

Number Of Ingredients 10

Ingredients

1/2 onion, diced
1/2 cup butter
salt
pepper
1 (10 1/2 ounce) can cream of mushroom soup
1 (8 ounce) carton sour cream
2 cups Velveeta cheese, grated (I just cut into cubes)
2 lbs frozen hash browns (diced or shredded)
1/4 cup butter
2 cups corn flakes

Steps:

Saute onion in 1/2 cup butter.
Combine onion/butter mixture in a bowl with salt, pepper, cream of mushroom soup, sour cream, Velveeta cheese, and hash browns; mix until combined.
Pour mixture into a greased 9x13 pan.
Cover with foil and bake at 350 degrees Fahrenheit for 45 minutes to1 hour.
Remove foil and stir well.
Melt the 1/4 cup butter and combine with the cornflakes.
Toss well, until coated.
Spread on top of potato mixture.
Bake, uncovered, for 15 more minutes, or until corn flake mixture is toasty.

Nutrition Facts : Calories 4139, Fat 307.6, SaturatedFat 160, Cholesterol 490.4, Sodium 4212.4, Carbohydrate 336.1, Fiber 20.5, Sugar 35.3, Protein 44.2

VELVEETA MAYO HASH BROWNS

Velveeta Mayo Hash Browns image

A simple side dish to serve for breakfast or dinner that kids love. These can be frozen for up to 3 months.

Provided by lazyme

Categories Breakfast

Time 55m

Yield 12 serving(s)

Number Of Ingredients 4

Ingredients

1 lb Velveeta cheese, cubed
2 cups mayonnaise
2 lbs frozen hash browns, defrosted about 15 minutes
1/2 lb bacon, cooked and crumbled

Steps:

Preheat oven to 350º.
Melt cheese in heavy pan over low heat, stirring.
Add mayonnaise and potatoes to cheese and mix well.
Put into a 9x13-inch baking pan and top with bacon.
Bake, uncovered for 35-40 minutes until bubbly and golden brown.

Nutrition Facts : Calories 517.5, Fat 38.5, SaturatedFat 13.5, Cholesterol 52.9, Sodium 1021.4, Carbohydrate 34.4, Fiber 1.5, Sugar 6.7, Protein 11

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