Best Velveeta Cheesy Hash Brown Bake Recipes

VELVEETA CHEESE BREAKFAST CASSEROLE

Steps:

• Bake hash brown patties as instructed on the package. Flip them over mid way through and if they are not extra crispy bake an additional 10 minutes.
• While the hash brown patties are cooking fry the sausage until cooked through and crumble. Drain on a paper towel.
• Grease the baking dish and line the bottom with the cooked hash brown patties in a single layer.
• In a large bowl mix the eggs, sour cream, salsa and salt and pepper. Mix well so the sour cream is combined well and not floating in lumps with the eggs.
• Add the crumbled sausage and the cubes of Velveeta Cheese to the mixing bowl.
• Mix well so the sausage and cheese is evenly distributed.
• Pour the mixture over the hash brown patties in the 9 x 13 baking dish. Spread the sausage and cheese evenly over the top.
• Bake in a 350 degree oven for 40 to 50 minutes until the eggs are set in the middle and the cheese is bubbling.

CHEESY HASH BROWNS CASSEROLE

Steps:

• Spray a 13 x 9 pan with cooking spray first, then mix all ingredients into a very large bowl, and put into pan.
• Bake at 350* for 1 hour or till done.

CHEESY TEX-MEX HASH BROWNS CASSEROLE

Steps:

• Mix all ingredients except topping, in a large bowl.
• Spread evenly in a greased 9x13 baking dish.
• Mix melted butter and corn flake crumbs in small bowl.
• Sprinkle over potatoes.
• Cover with tin foil and bake for 20 minutes at 350°F.
• Uncover and continue to bake for 30 to 35 minutes more, until heated through.

VELVEETA MAYO HASH BROWNS

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.

VELVEETA® CHEESY BACON BRUNCH CASSEROLE

Steps:

• Heat oven to 350 degrees F.
• Cook and stir 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.

CHEESY POTATO CASSEROLE FROM ORE-IDA®

Steps:

• Preheat oven to 350 degrees F. Coat 13x9 baking dish with nonstick cooking spray.
• In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into baking dish.
• In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture.
• Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green onion if desired.

AMY'S HASH BROWNS CASSEROLE

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.