Subject: Hash Brown Casserole
From: Cynthia J. Fazzini <cfazzini[at]erols.com>
Date: Sun, 19 Oct 1997 13:08:28 -0700
I made this recipe for a "hash brown casserole" that was just awful, and
I'm a pretty good cook. Does anyone know what's missing wth this recipe?
Or do you have another, tastier one for me? Thanks!
2 cups shredded Cheddar cheese
1/2 cup chopped onion
1/4 cup margarine or butter, melted
1 (32 oz) bag frozen southern-style hash brown potatoes, thawed
1 can condensed cream of chicken soup
1/2 tsp salt
1/2 tsp pepper
dash of hot pepper sauce
2 cups crushed corn flakes
Heat oven to 350. In large bowl combine all ingredients except 2 tbs
margarine and corn flakes. Pour into greased 13x9-inch baking pan. In
small bowl combine remaining margarine and corn flakes; sprinkle over
potato mixture. Bake for 40 to 50 minutes or until bubbly and lightly
From: carol-arie[at]usa.net (Damsel in dis Dress)
Date: Sun, 19 Oct 1997 18:34:13 GMT
I make that recipe, minus the corn flake topping, Here's how I doctor
it. Add some chopped or minced green pepper, and some cooked and
crumbled bacon. About halfway through baking, place more cheese on top
and finish baking until the cheese is nicely browned. Also, I bake mine
for an hour instead of 50 minutes. The potatoes actually finish cooking
that way. Good luck!
From: Louis Hlavenka <bluebirdmediocrity[at]mvtel.net>
Date: Sun, 19 Oct 1997 15:04:06 -0500
Have a similar receipe but no corn flakes & add one cup of sour cream.
Otherwise its the same thing. The receipe if off of the net & have not
yet made it. Lou H.
From: Schaller_Barb[at]htc.honeywell.com (Melba's Jammin')
Date: Sun, 19 Oct 1997 17:31:37 -0500
At a quick glance, that's very similar to a very popular recipe that goes
back about 15-20 years. It's sometimes called Dairy Potato Bake. OK, I
see it now. It's missing about 2 cups of sour cream mixed with the cream
soup/cheese glop. And I like it better with fresh potatoes, parboiled,
peeled, and diced, rather than frozen hashbrowns. YMMV.
From: mrmd[at]nauticom.net (Mitchell Rothenberg)
Date: 20 Oct 97 02:46:31 GMT
Most recipes I've seen for this call for sour cream also...I've made it
often, and it's wonderful. I think the amount would be about 1 cup. I
also usually saute the onions in the butter.
From: fitzgerald[at]kcms.msu.edu ( Heather FitzGerald)
Date: Tue, 21 Oct 1997 11:13:49 -0500
I have this same recipe minus the hot pepper sauce. You are missing the 8
oz. of sour cream. Trust me it's a great casserole with that added, I just
made it for a party and got raves. My recipe also calls for crushed ritz
crackers sauteed in margarine on top rather than cornflakes.
From: Richard Cody <richcod[at]worldnet.att.net>
Date: 20 Oct 1997 13:50:17 GMT
I HAVE A FRIEND THAT WORKS FOR THE CRACKER BARREL REST.
THEY HAVE WHAT IS CALLED POTATO CRISP
YOUR REC IS VERY CLOSE TO THIS ONE ALTHOUGH HIS IS MADE IN VERY LARGE
QUANITIES I BROKE IT DOWN
SHREADED FROZEN POTATOES
CREAM CHICKEN SOUP
SHREDED COLBY CHEESE
SALT & PEPER TO TASTE
THE TRICK IS TO MAKE THIS TO A MEDIUM DRY CONSISTANCY
AND BAKE AT 350 DEG. 1 1/2 HRS.
I USED A 8x8x2 GLASS BAKING DISH UNCOVERED TO MAKE IT CRISP
OR MAKE INTO VERY DRY PATTIES AND FRY IN BUTTER TILL CRISP
From: Maga Tweed <stephen.greenpen.demon.co.uk[at]stephen.greenpen.demon.co.uk>
Date: Fri, 31 Oct 1997 09:25:49 +0000
I use cream of mushroom soup in mine instead of cream of chicken. Also,
I used crushed up crackers instead of corn flakes. And I add a few
pimentos for color. Never tried the pepper sauce in mine. Also, I cook
the hash browns before putting them in the casserole, and I liberally
sprinkle them with paprika. I had the most success when I used frozen
"tater tots" instead of hash browns.
From: Hazel Mitchell <mitchellhnospam[at]mail.dec.com>
Date: 31 Oct 1997 19:40:07 GMT
I think you forgot the sour cream. It's the exact same recipe I have and
they are great.
Subject: re: hashed browns
From: ckocean[at]aol.com (CKOCEAN)
Date: 20 Oct 1997 15:18:50 GMT
Mix 1/2 cup butter with hash browns in separate bowl. Mix chicken soup with 1
16 oz. carton of sour cream. Layer 1/2 of hash browns in pan, cover with 1/2
soup mixture. rest of recipe is the same as yours. mix 1 cup corn flakes
with 2 Tbls. of butter cover potatoes with cheese and corn flakes. It's good.