I made this recipe tonight, as I have never made hash-brown casserole in the oven before (have always used a crock-pot) I didn't want to wait the up to 4hrs it can take to finish cooking in a slow cooker. The dish itself was good, but made changes to fit my taste buds.
First I reduced the amount of butter to 1/4 a cup instead of 1/2, reason for this was to compensate for the oils that would be produced by the cheese melting as well as the fact I had browned some turkey bacon and was compensating for potential drippings. Even with the reduction the dish was still fairly greasy, I also sauteed the onion with the bacon. I would suggest reducing butter content more if you feel like greasiness is an issue.
Secondly I did not use cornflakes I had some sandwhich bread which I took a knife and scrapped it against the grain producing bread crumbs, I then browned them in a little butter until' crisp and used that as a topping instead this was a lighter and I feel tastier alteration.
Overall the recipe was good all-be-it greasy, but a contender for a "remake" if I feel that craving again but don't want to wait for a slow-cooker version
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I made this recipe tonight, as I have never made hash-brown casserole in the oven before (have...