BeckyPenn Recipe Reviews (Pg. 1) - (15047792)

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Country Breakfast Casserole

Reviewed: Dec. 26, 2012
I exchanged the gravy mix for about a cup of home made country gravy, which already had the milk in it, no need to add more; I didn't add any water; I substituted hash browns for strips of bread; and I added a layer of mushrooms sauteed in butter. I also coated the hash browns with a bit of oil and melted butter with salt and pepper. Cooked for 40 mins at 325 then broiled on low for 8 mins to brown. Great base recipe, very easy to customize!
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Irish Potato Casserole

Reviewed: Mar. 18, 2012
I have to say first, in my opinion, anyone who reads a recipe like this and doesn't tweak it to suit their own tastes does not do them selves or the author of the recipe justice. I used 8 cups of frozen hashbrown potatoes, 2 eggs, 1/3 C real butter, 1 C minced onion, 1 C canned milk, 3 ounces shredded sharp cheddar, salt, onion powder, pepper and paprika to taste. I put the hashbrown potatoes in a bowl, added dry ingredients. Mixed egg, butter and milk in a separate bowl, poured it over the potatoes and turned to incorporate. Baked at 400 for 40 mins, topped with cheese and baked another 10 mins. It was AWESOME!
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