The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Aug. 3, 2009
I thought this recipe was great...made it for a brunch and everyone loved it. I did make some changes, I used a 6 cheese Italian blend (including mozzarella, asiago, parmesan, romano, etc). I also had some fresh thyme and parsley and chopped that up in the mixture before baking.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Jun. 14, 2009
We felt this was a pretty bland recipe even with the addition of asiago cheese flavoring it. I then tried it with the suggestion another reviewer shared... I used onion chip dip instead of the sour cream. It was still on the bland side.. so maybe I'm just not a hash brown casserole person.
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Cooking Level: Intermediate

Living In: Grove City, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: May 21, 2009
We LOVE this recipe. I make it for holidays and dinner parties. It is always a hit and it is always the first item gone on the dinner table. We have tried it for breakfast too. Very tasty! Thanks for sharing!
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WC

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The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed: Aug. 29, 2007
The sharpness of the asiago is what makes this - I doubled the amount. However, the amounts of cream and butter make it very heavy, and for some reason the bottoms of these went soggy. I'm not quite sure where I went wrong...
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Cooking Level: Beginning

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Apr. 9, 2007
I thought this was a good base recipe. I made quite a few changes since I like a bit more color and flavor in my hash browns. I sauteed the onions in the butter and added chopped red bell pepper and a couple cloves of garlic. I also cut down the amount of cream to less then half. It was pretty good with these changes.
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Cooking Level: Expert

Home Town: Aurora, Illinois, USA
Living In: Tampa, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed: Sep. 14, 2006
The flavor was good, but I'm a cheese freak so it's pretty hard for me not to like something that has cheese in it anyway! :) I added some FRESH chopped basil, not dried. That was a great flavor boost. There's only one thing I will change next time, because it was somewhat dry to me? Maybe it's me, but I think I will add more cream or sour cream. Other than that, good recipe! Thanks!
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Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA
Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Sep. 9, 2006
Absolutely fantastic!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
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Reviewed: Sep. 3, 2006
great way to use up the asiago cheese, but I wouldn't go out and buy the cheese specifically for this. Tastey.
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: Mishawaka, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Jul. 3, 2006
This dish has a delicious flavor, but the consistency seemed to be a little greasy and somewhat mushy. To rectify this on my second attempt, I eliminated the butter and heavy cream in favor of a second carton of sour cream, The onions were sauteed before adding to the mixture.And I used raw freshly grated potatoes that I parboiled to reduce the baking time. For a variation, add 1 cup Monterey Jack and 1/2 cup Cheddar in addition to the Asiago.Add 1/2 cup poppy seeds if your family likes them. Sprinkle top with Panko crumbs and bake. Yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Feb. 22, 2006
These were just ok. I tried them again but with sharp cheddar shredded cheese and i use french onion dip instead of sour cream and they are fantastic! i make them all the time now i love them!
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Cooking Level: Expert

Home Town: Sarnia, Ontario, Canada
Living In: Centerville, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed: Aug. 3, 2005
MY HUSBAND LOVED THIS. I FOUND IT TO BE A LITTLE SOUR TASTING, AND TOO PLAIN OF A TASTE FOR THE PRICEY CHEESE. NEXT TIME I WILL ADD OTHER CHEESES,PEPPER,GARLIC, AND WHATEVER ELSE I MIGHT HAVE IN THE FRIDGE.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.1 star rating.
Reviewed: Jun. 2, 2005
I'm not a hash brown fan so it's no surprise I didn't care for this. Husband loves them though, and he wasn't overly impressed either. We thought it was really oily and sloppy. I won't be making this again. Sorry.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: May 18, 2005
Maed this dish to take to a birthday dinner and everyone really enjoyed it!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed: Feb. 27, 2005
It was OK. Sour cream gave it an unpleasant sour note and it also curdled during cooking, which didn't look good on a plate. I would've used only heavy cream and butter or even half-and-half to cut on calories and fat. Also after such a long cooking Asiago cheese lost almost all flavor, so it's not really worth spending money on it. I agree that Parmesan/Romano (or even some good sharp cheddar) would work in this dish as well. Asiago could be just sprinkled on top towards the end.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Feb. 7, 2005
Delicious! I took this to a Christmas Eve Brunch potluck. Everyone loved it! Definitely a once in a while treat because of all the fattening ingredients, but so worth it, and much more special than the recipes that call for canned cream-of-whatever soup. I sauteed the onions in the butter first for those picky onion-haters and I also put some extra Asiago cheese on top and baked it until it got a little browned and crispy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Feb. 6, 2005
Delicious recipe!! Very creamy and flavorful. I would highly recommend.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Feb. 6, 2005
Excellent! This dish is great as is. I will definitely make it again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Jan. 11, 2005
Very good, asiago cheese is pricey, but a change was nice. I will probably sautee the onions next time, they were too crispy for my taste.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.1 star rating.
Reviewed: Jan. 4, 2005
Very dry. I highly recommend using much more butter and sour cream. The asiago cheese is very costly. This works just as well with romano and parmasen mixed. If altered, this can be a great recipe, just keep in mind to be a litlle "heavy" on the butter and sour cream. For a quick trick, use chicken stock to add a little more "juice" to this recipe. Its low in carbs, inexpensive, adds flavor, and most likley you have this in your cabinet already!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Dec. 9, 2004
Fantastic. The asiago cheese just made this the best potato dish I have ever had.
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