I LOVE this recipe. I have made it a few times, and it always comes out great. I even made it ahead of time for a potluck I wasnt going to be able to attend, and just gave my husband the directions. I make a few changes when I make it. It is good with either cream of chicken or cream of mushroom (I always use the 98% fat free - there is more than enough fat in the butter that I dont feel the need to add even more!)I use probably a cup of onion, but my family really likes the onion flavor, if you dont like a strong onion flavor stick to 1/2 or even 1/4 of a cup. I also throw in some ham, or bacon and even some green pepper from time to time, the flavor is wonderful. I actually do NOT recommend letting the hash browns completely thaw because then the casserole can end up too mushy. I actually let them thaw enough so that it all breaks apart, and mix the potatoes onions, cheese and anything else like peppers or ham I am using together in a really big bowl. Then I add the soup and once that is well mixed drizzle the butter over everything stir well. The butter will solidify because the potatoes will still be cold. Bake it for about 45 min at 350 and it comes out perfect. Rich and creamy but the hashbrowns still hold their form and havent turned to mush!
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