Marvelous Recipes

Incredibly easy-to-make, this delicious hash brown recipe will definitely become a family favorite. I know it is at my house!

1 (32 ounces) package frozen Southern-style hash brown potatoes
1 (10-3/4 ounces) can condensed cream of potato soup, undiluted
1 (8 ounces) package shredded Colby-Monterey Jack cheese
1 (8 ounces) container sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
1 (8 ounces) container spreadable onion and chive cream cheese

1. Place potatoes in a lightly greased 3-quart slow cooker. In a medium bowl, combine the soup, cheese, sour cream,salt and pepper; pour over the potatoes and stir together.

2. Cover and cook on Low for 3-1/2 to 4 hours or until the potatoes are tender. Stir in the cream cheese. Makes 10 to 12 servings.

Emily

This wonderful all-in-one make-ahead breakfast recipe from Betty Crocker is so good you’ll be surprised at how quickly it disappears!

1 pound bacon, cut into 1-inch pieces
1/2 cup chopped onion
3/4 cup chopped red bell pepper
1 (8 ounce) package sliced fresh mushrooms
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup milk
12 eggs
1 (2 pound) package frozen hash browns, thawed
2 cups shredded Cheddar cheese

1. In a 12-inch skillet, cook bacon until crisp; transfer to a small bowl. Cover and refrigerate. Drain the drippings, reserving 1 tablespoon in the skillet. Add the onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in the mustard, salt and pepper. In a large bowl, beat the milk and eggs with a wire whisk.

2. Spray a 9×13-inch baking dish with cooking spray. Spread 1/2 of the hash browns in baking dish. Spread the onion mixture evenly over the top. Sprinkle with 1 cup of the cheese. Spread the remaining hash browns over the top. Pour egg mixture over top. Cover and refrigerate 8 hours or overnight.

3. Heat oven to 325 degrees F. Remove cover; bake for 50 to 60 minutes or until thermometer inserted in center reads 160 degrees F. Sprinkle with the remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean. Let stand 5 minutes. Makes 12 servings.

A delicious creamy casserole topped with crunchy French fried onions! Also makes a great side.

1 (10.75 oz) can condensed cream of chicken soup*
1 (8 oz) carton sour cream
4 cups frozen shredded hash brown potatoes
1 cup cooked ham, diced**
1/4 cup chopped sweet onion
1/4 teaspoon salt
1/4 teaspoon pepper
1 3-oz. package French fried onions.

1. In a large bowl, stir together the soup and sour cream until smooth. Add frozen potatoes, ham (if using),  onion, salt and pepper. Stir to blend well. Spread the mixture evenly in bottom of an 11×7-inch baking dish.

2. Bake at 350 degrees F for 30 minutes; remove from oven and sprinkle with French fried onions. Bake an additional 20 to 25 minutes. Let stand 10 minutes before serving. Serves 6.

* You may substitute cream of mushroom or cream of celery for the cream of chicken, if desired.

**For a tasty side, omit the ham.

Emily