EMERGENCY SHORTCUT: I was in a horrible rush with several last minute, teen boys on their way here so I used frozen O'brian-style hashbrowns as a shortcut. There were peppers and onions in the mix so I skipped that step, but added two cloves of garlic for fuller flavor. It looked soupy enough so I didn't add any extra liquid. After baking 45 minutes the results were a bit watery. Probably from the frozen veggies. The veggies were a little undercooked too so I baked it for another 30 minutes. It came out PERFECT and was well worth the wait! Even with a doubled recipe the pans were emptied and the audience raved. My 9yo son asked if we could make this every Saturday and one guest raved that he was glad I didn't use cr. of mush. soup like his mom (Funny, because I used two cans for the dbl. recipe!) Next time I think I'll bump up the temp. and the cooking time. I usually don't comment on a recipe I've mutilated so fiercely, but this was such a quick and delicious hit in a moment of desperation. Thank you for helping me save the day!!
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EMERGENCY SHORTCUT: I was in a horrible rush with several last minute, teen boys on their way...