Tried this recipe the first time for company and it received rave reviews. It's fantastic! Some points: -I live in Canada, and our hashbrown bags come in 1 kg. size. That's 2.2 pounds. And sure enough, while mixing it up, it seemed like the casserole would be dry if I added the whole bag, so I saved back about 1 c. -shredded extra old cheddar for superb cheesy flavour -6 green onions chopped (1 bunch) in addition to the one onion. And I sauteed the onion in butter to soften it first. -I probably used 1 1/2 cups sour cream. Didn't measure. Again, I didn't want the casserole to be dry. -half hour covered then half hour uncovered. I think it could use more time covered. The potatoes were ever-so-slightly too firm, though no one complained as they tasted sooooo good! And yes, defrostint them first is necessary. -butter instead of margarine with the cornflakes. If you're making this, you're not dairy- or fat-averse, so why not go all the way?
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Tried this recipe the first time for company and it received rave reviews. It's fantastic!...