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I think there is a lot missing from this recipe. Eight oz of sour cream isn't nearly enough to even moisten 32 oz of hash browns, so I doubled the sour cream. I also added chopped green onions and salt, and Im glad that I did because it would have been way too bland without them. Also, 15 minutes at 350* isn't nearly enough baking time; even if the hash browns are thoriughly thawed. I increased the baking time to 30-35 minutes. This was ok, but still was a bit dry and could have used more flavor. It's a good base recipe to build from. Thanx!

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*Parsley* October 03, 2011
Cheesy Hash Brown Casserole