This went over well for a brunch but I made lots of changes after reading the reviews. First I used O'brien potatoes cubed not shredded, added more spices (garlic and onion powder, paprika and pepper) and quickly browned the hash browns prior to adding them into the casserole mixture. I think this helped the texture and prevented them from becoming mushy after cooking. I substituted cream of mushroom with garlic for one can of the cream of potato (still used one can of the cream of potato, too). I used one large Ham Steak and I browned it well, cubed it into pieces and added to the mix. I used less cheese than stated and once the casserole was almost done, I added a bit more cheese and some french fried onions to the top of the dish and allowed to melt and brown a bit. Every loved it, it was flavorful and the texture was nice without being mushy. While my changes did add a bit of prep time, it was worth it for the final result.
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