Not bad with a few alterations. I liked that this recipe didn't require a ton of butter, like some other hashbrown casserole recipes. I scaled this recipe for 5 servings, left out the cornflakes, used real diced onions, added 1/2 pound more hashbrowns, and 6 more ounces of cheese. I also mixed in 1/2 pound browned sausage. I made this with low fat sour cream and reduced fat cheese, and it was certainly rich enough. I didn't expect the hashbrowns to get crispy at all (considering the wet ingredients), but if I make this again, I might experiment with frying the hashbrowns in a little olive oil first and reducing the cook time of the casserole to see if I could get them to come out on the crispy side.
Was this review helpful?
3 users found this review helpful
Not bad with a few alterations. I liked that this recipe didn't require a ton of butter, like...