By Nasseh on December 07, 2007
Photo by Nasseh
Photo by Nasseh
"I was searching for a hash brown casserole but I couldn't really find any that was vegetarian & still sounded good. I modified a recipe I found online & made this delicious comfort food."
Serving Size: 1 (239 g)
Servings Per Recipe: 6
"Took it to a breakfast for dinner potluck and it was a huge hit! And it was very simple to make with little prep involved. I did have to cook it for about 30 min longer than the instructions said. Broiling at the end is key: completely changed the appearance of the dish and gave it a nice crispy top."
"Easy to make and a good potato dish. Ours was not done in 30 minutes. I wound up cooking it another 30 minutes. Our potatoes just wouldn't get done. DD loved the addition of parmesan cheese. Made for PRMR 2009."
"My hubby and I really enjoyed this casserole. It came together quickly and tasted so good! I used just a regular shredded cheddar cheese. I'll have to try the mexican blend next time. Thanks for sharing! Made for 1-2-3 Hit Wonders Tag."
"This is fabulous! I love the sour cream flavor in it; the Mexican cheese mix was a great suggestions too. I didn't have a glass pan, so I used a metal one. It wasn't completely done at 35 min. Next time, I will either use a round glass casserole dish I have, or cook it longer in the metal one. Just delicious!"
"OMG this was the best hash brown casserole I have made!!! The potatoes and cheese actually stand out in this one. So many I have tried in the past are way too saucy, but this is PERFECT. And I love the fact it makes a smaller batch. My husband even said "Is this from 'Zaar? If so, you need to go rate it as high as possible!" And normally, he doesn't really pay attention too much about the ratings and such for 'Zaar -- feed him good food, and he doesn't care where the recipe came from *laughs*"