![]() Remove plastic wrap and bake forl 65-70 minutes or until cooked through and bubbly. This dish can be made one day in advance, covered with plastic wrap and chilled. Add sausage and cook until browned and cooked, about 5 minutes. Add onions and garlic, cook until soft, about 1 minute. Transfer to a 13×9 baking dish sprayed with cooking spray. Heat large 12' skillet on medium-high heat, cook bacon until browned. Bake 50 minutes or until the potatoes are tender and the top is golden. In a large mixing bowl, combine the sour cream, soup, 2 cups cheese, butter, chopped jalapenos, salt, and pepper with the potatoes. Layer half of the hash browns into the bottom and top with half the bacon, half the cheese, and one-third of. Sprinkle the remaining shredded cheese on top. Lightly grease your slow cooker with cooking oil. ![]() In a large mixing bowl, mix the cooked onion and bell peppers with the remaining ingredients, reserving a few bacon crumbles, green onion and 1 cup shredded Cheddar cheese for the top. Cook for 1 minute, then remove from the heat. Cook the red bell pepper until it begins to soften, then add the green onion. Add cheddar cheese, onions and hasbrowns. In a large bowl, mix cream of chicken soup, sour cream, bacon bits and ranch dressing mix. In a skillet, cook the bacon until crisp, then remove to paper towels to drain. 34 cup bacon bits 2 cups cheddar cheese (shredded) 3 tablespoons dry ranch dressing mix directions Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray. If baking immediately, preheat the oven to 350 degrees. package frozen country style hash brown potatoes, thawed
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