Take out let cool until we start serving Believe it or not that casserole when u order it is put in microwave for 40 sec before we server it. Then after 30 minutes take out and cover the top with a layer of colby cheese 500 for 10 minutes. Put back in oven at 450 for 30 minutes uncovered. causing fast absorption and fast cool down in the refrigerator giving 18 hours of basically potatoes being marinade. What happens is the potatoes starts absorbing the butter and the cream of _ from 12 minutes at 475. take out and put back in container with lid and put in refrigerator for 18 hours. Mix all together put in oven at 475 for 12 minutes. Mix your potatoes and the melted butter with.
When you add cheddar cheese and you cook it in the oven it melts mixing with the butter causing the oil from the cheddar and the butter to combine making it seem like the butter is making it greasy. The people saying it's to greasy from the butter. This has to sit in the walk in for 18 to 24 hours. I been making this for Crackle Barrel for the past 12 years.
Granted these aren't the healthiest changes but I would rather eat a small amount of good rich food than a lot of so-so tasting stuff!Īll right ladies. This was delicious with the changes I made and next time I think I will use a can of cheddar cheese soup ( or southwestern cheddar soup) instead of the cream of chicken the recipe calls for. Bake 10 more minutes or until cornflakes are well browned. I then melted a couple of tablespoons of margerine and mixed in a couple of handfuls of crushed corn flakes ( don't really need the extra margerine but I like it so I use it :)) remove foil from pan and sprinkle on top.
I baked at 400 degrees in a very well greased pan ( grease grease grease the pan as this will stick bad-trust me on this) covered with foil for 30 minutes. The milk makes it more creamy and less dry. I mixed the soup, sour cream, shredded cheese, potatoes, margerine, pepper and a little bit of milk together until mixed. I thawed the hash browns in a bowl in the microwave for about three minutes ( as mine were frozen when I wanted this and they seem to cook better as well), I used one whole stick of margerine melted, one whole container of sour cream( 16oz), omitted the onion ( overpowering) and the salt (soup and cheese both have enough). I made this today and with some changes and it was excellent. Granted these aren't the healthiest changes but I would rather eat a small amount of good rich food than a lot of so-so tasting stuff! Read More
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