Oh my gosh... have I really been making this for 15 years???? LOLOL! I just looked at the date on the recipe. We love this despite that it has cream of ____ soup in it.

Alexa

HASH BROWN BRUNCH CASSEROLE
1 2-pound package frozen hash brown potatoes, unthawed
1 10 3/4-ounce can cream of celery soup, undiluted
3 cups (packed) grated sharp cheddar cheese (about 12 ounces)
1 cup sour cream
1 cup finely chopped onion
1 6-ounce can french fried onions
Preheat oven to 350°F. Combine first 5 ingredients in large bowl. Transfer to 13x9x2-inch glass baking dish. Bake until top is slightly golden, about 1 hour 10 minutes. Sprinkle with onions. Bake until golden brown, about 5 minutes.
Serves 12.

Bon Appétit
November 1995

Here a few my group like.

FIESTA OLE (Woodie)

1 bag of Tater Tots
2 large tomatoes, sliced or cut up
1 lb. bacon, cooked and cut up
1 large can diced Green Chilies (optional)
1 dozen eggs, scrambled (soft)
1 bunch green onions, chopped
8-10 oz. sour cream (optional)
2-3 cups grated cheddar cheese (or American & Cheddar mixed)
Mrs. Dash seasoning (optional)

In 9 X 13 dish, place tater tots and sprinkle with Mrs. Dash. Bake in 400* oven for 15 minutes. After baking, smash tater tots with potato masher so they are level and make a "shell" or crust. Layer (in this order) on top the bacon, scrambled eggs, spoonfuls of sour cream, tomatoes, green onions, and top with cheddar cheese.

Bake in 400* oven for 20 minutes. Let stand for 5 minutes before cutting.
From Roosevelt Inn B & B, Coeur D�Alene, Idaho

OVERNIGHT BREAKFAST CASSEROLE (woodie)

2 lbs. package frozen Hash Brown potatoes, thawed
1/4-1/2 cup chopped onions
1 lb. cooked, crumbled sausage (breakfast or Italian style - I use Italian) or cooked bacon or ham
2 cups shredded Cheddar cheese
8 -10 eggs
3 cups milk
S & P to taste

Spray 9 X 13 dish with cooking spray. Mix potatoes and onions, salt and pepper together and place in pan. Then spread sausage on top, then cheese. Beat eggs and milk (S & P) together and pour over other ingredients in pan, cover and set in refrigerator overnight.

Bake, uncovered, for 1 hour at 350

Party Potatoes - Marilyn

6 medium potatoes
1 medium onion, finely minced
2c sour cream
1/2lb grated cheddar
Salt & pepper to taste
1/4c milk
1tsp snipped chives
1/2c coarse bread crumbe
2T melted butter

Boil potatoes in water with skin on until tender, cool and peel. Grate potatoes coarse. Mix potatoes with sour cream, cheese, salt, pepper and chives, place into buttered casserole dish. Sprinkle bread crumbs over top, drizzle with butter. Bake 1 hour at 350F

Note: I've cheated and used frozen hash browns. We like to add crumbled bacon to this recipe too.

David

Alexa, my girls love that one too.

Linda (doucanoe) made a breakfast quiche with a hash brown crust when we all met in Chicago, it was very good and very substantial, and the recipe was originally from Sue (cookingrvc)

Hash Brown Quiche

3c frozen hash browns (Southern Style)
1 small onion, diced
1/3 c butter, melted
1 cooked ham steak, diced
8oz swiss cheese, grated
8oz muenster cheese, grated
2-1/4c milk or cream
6 eggs
Salt to taste

Preheat oven to 425F. Mix together hash browns and onion
Press into 9x13 pan . Drizzle with melted butter. Bake 25-35 minutes until golden

Reduce oven temperature to 325F. Toss together ham and cheeses, place into hot crust. Mix milk, eggs and salt and pour into crust. Bake uncovered for 50 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.

Annie

I'll second Marilyn's Party Potatoes! They are super but I wouldn't sub frozen potatoes. I tried it once and it's just not the same. The only thing I do differently is I cut the potatoes into small cubes rather than grate.

It is so easy to use fresh potatoes in most any casserole recipe I rarely buy frozen. However you do need the frozen ones in Sue's quiche. It's delicious!

If you don't mind using fresh potatoes, here are a couple more.

Hot Dill Potato Salad

(From Shirley Miller)

1T butter
1T flour
1/2tsp salt
1/2tsp dry dill weed
1c milk
1/2c mayonnaise
2T minced onion
4c potatoes, cooked, peeled & diced

Melt butter, add flour and seasonings. Whisk in milk slowly, until mixture thickens. Add mayonnaise and onion, mix well. Fold in potatoes, place in casserole. Sprinkle with paprika, bake 30 minutes at 350F

Asiago, Potato, and Bacon Gratin From Cooking Light 1 1/2 pounds peeled Yukon gold potatoes, cut into 1/4\-inch\-thick slices 1 teaspoon salt, divided Cooking spray 2 tablespoons minced shallots 1/4 cup all\-purpose flour 2 cups 1% low\-fat milk, divided 3/4 cup (3 ounces) grated Asiago cheese 1/4 cup chopped fresh chives 1/4 teaspoon freshly ground black pepper 4 bacon slices, cooked and crumbled 1/4 cup (1 ounce) grated fresh Parmesan cheese Preheat oven to 350°. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm. Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Gradually add remaining 1 1/2 cups milk, stirring with a whisk. Cook over medium heat 9 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago, chives, pepper, and bacon. Arrange half of potato slices in an 8\-inch square baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan. Bake at 350° for 35 minutes or until cheese is bubbly and lightly browned. Yield: 6 servings NUTRITION PER SERVING CALORIES 250(30% from fat); FAT 8.2g (sat 4.6g,mono 2.7g,poly 0.5g); PROTEIN 12.3g; CHOLESTEROL 23mg; CALCIUM 306mg; SODIUM 618mg; FIBER 2.3g; IRON 0.9mg; CARBOHYDRATE 31.9g ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Potatoes Savoyarde (from Williams Sonoma) 1T unsalted butter, melted plus 3T unsalted butter cut into small pieces 3 cloves garlic, minced 2T finely chopped fresh parsley 1\-1/2c shredded gruyere cheese 1/4tsp freshly ground pepper 2\-1/2lb potatoes, unpeeled and sliced 1\-1/2c chicken stock Preheat oven to 375F. Brush 2qt. baking dish with melted butter. In small bowl stir together garlic, parsley, cheese and pepper. Layer 1/3 of the potatoes in prepared dish and sprinkle 1/3 of the garlic/cheese mixture over the top. Dot with 1T of the butter pieces. Repeat the layers once, and finish with the remaining potatoes. Pour the stock and then the remaining garlic/cheese mixture, dot with remaining butter pieces. Cover dish with foil buttered on one side. Bake 30 minutes, remove foil and continue baking until potatoes are tender and top is brown and crusty, about 30\-40 minutes longer. Serves 6 Linda

My kids love this one especially with a baked ham.

Hash Brown Potatoes Casserole

1 two pound package frozen hash brown
potatoes
1 Cup chopped onions
2 Can cream of chicken soup undiluted
2 Cup sour cream
Special K cereal (or other plain cereal like corn flakes- I use bread crumbs if I have no cereal but the cereal is crunchier)
butter
2 Cup grated cheddar cheese

Mix the potatoes, onions, soup and sour cream together in a large bowl. Place mixture in a greased 11"x7" casserole dish.~

Spread a thin layer of Special K cereal on the top and dot the top of the casserole with bits of butter. Sprinkle grated cheddar cheese evenly over all.
Bake at 350 for 1 hour.

Check out all the potato recipes in the FAQ, here's a link:

Here is a link that might be useful: Cookalong #15 Potatoes

vieja,

A google search for "nineteen and counting recipes" resulted in the TLC Discovery page with several of the Duggar family recipes.

Here is a link that might be useful: Duggar family recipes

Oh, thank you all SO much for all your ideas! And I hadn't thought to google the Dugger family recipes. I just bought 50 lbs. of potatoes x a truck selling them in the neighborhood & with cooler weather I figured they would keep fine in an unheated spare bedroom now. I am so frustrated though as to why lately none of the responses ever get to my e-mail even though I always chec that box when I post a question. And no response to that question when I send it to GardenWeb officials either . I just now decided to get on the Cooking Forum to chec & found all of these great responses .... !!

When I first made it, (and believe it or not, never made Hashbrown Casserole until this past summer) I looked at all different recipes and noticed they're all essentially the same. Hash browns, grated or diced, add cheese, usually some cream of something soup, milk, cream or sour cream (and I used dip for flavor), usually onion whether fresh, dried or onion soup and sometimes green pepper, or other additions. I put some cooked sausage and bacon in once. Often people top it with some sort of crunchy coating. I'm not too much into the toppings.

Since I had Simply Potatoes around I used them and used their recipe as a guideline but you could use fresh potatoes or different frozen ones if you wanted.

These are OK, but not something I'll make all too often. I did like it better the second day cut in squares and fried in butter.