Pasta is ok, rice really does nothing for me but give me potatoes and I’m all over it. There is no way that you can cook a potato that I won’t like. Potatoes were a staple at just about every meal I had growing up and my so my love affair with this root (yes it is neither a fruit nor a vegetable but a root) has spanned my entire life. So when I find a potato recipe that intrigues me, I have to try it.
The original recipe from which I’ve based my version in this blog comes from a website called thefrugalgirls.com. I liked the recipe concept because it appeared easy to prepare and was a different way of making potatoes than the traditional ways of baking them, mashing them or grilling them. Coupled with the fact that I already had most of the ingredients plus I needed to fulfill my goal of one new recipe a week, this became no brainer – I had to make this casserole and blog about it. So without further adieu, here is my recipe rating, lessons learned and my version of the recipe.
Rating A+ – not only is this very easy to make but it smells heavenly when it’s baking in the oven. Anything that combines flavorful potatoes and good kitchen smells is always a hit with me. You really have to try this one.
Lesson Learned 1 – This recipe adapts easily: The original recipe filled a 13 x 9 baking dish. Cutting it in half allowed me to put it in an 8 inch square dish which was just enough for me and my husband with leftovers for an additional meal. But if you have a large family to feed just double everything in the recipe and use the larger pan.
Lesson Learned 2 – Topping a casserole with crushed croutons: Recipes like this are quite often topped with bread crumbs. This recipe called for topping the casserole with crushed croutons. I LOVED IT! The croutons gave a perfect crispiness to the top of the hash browns, just as if the potatoes had been browned in a frying pan. I found the crushed croutons had a much crispier texture than bread crumbs. I am definitely going to try topping other casseroles with crushed croutons instead of bread crumbs. I think it made a big difference.
Lesson Learned 3 – Use fresh garlic: The original recipe called for 1/8 teaspoon salt and 1/8 teaspoon of garlic salt. I didn’t like the idea of adding that much salt so I substituted one minced garlic clove for the garlic salt. It was fabulous. I figured if the potatoes needed more salt you can always salt them at the table while you’re eating versus adding a lot in the recipe itself.
Lesson Learned 4 – Shred the cheese by hand: The recipe called for shredded cheddar cheese. I’ve recently learned that the shredded cheese bags you buy at the grocery store have an additive in them that is designed to prevent the cheese from clumping together. But that additive also prevents the cheese from melting smoothly. Plus it is an additive and the more you can eliminate additives from your life the better. So take the few extra minutes buy a hunk of good cheddar cheese and use a grater to shred it yourself. The result is so much better in the recipe and better for you as well.
Lesson Learned 5 – Make caloric adjustments where you can: This is a very rich recipe so any places where you can make adjustments to lessen the fat or salt will still produce a great casserole that is full of flavor while also having less calories. I used light sour cream, fat free milk, low sodium soup and substituted fresh garlic for garlic salt. The recipe turned out perfectly.
Lesson Learned 6 – Use butter and not a butter substitute or margarine: I know this may seem to go against what I just said in the previous lesson learned, but just take a minute to look at the ingredients in butter and then compare them to the ingredients in margarine or any butter substitute. Tell me if you can pronounce some of the ingredients in the substitutes. It’s scary to think about what you might be eating. If you have to use a fat, use the one that has the purist of ingredients which in this case is none other than good old fashioned butter.
Lesson Learned 7 – Not all baking times are created equal: The original recipe called for baking the casserole at 350 degrees for 35-45 minutes. My long standing experience with high altitude made me leery of not only the timeframe but also the temperature. I will include in the recipe below the original cooking instructions but will tell you that I had to crank my oven up to 375 and cook this for an hour and it turned out perfectly. What I’m basically saying here is you may have to adjust your cooking time based on your oven and where you live. Just be aware of that.
Lesson Learned 8 – The leftovers are fabulous: The leftovers are equally as good if not better than when it was fresh out of the oven. Just reheat them covered in foil in a 375 degree oven for 30 minutes. The flavors have had some time to meld and the top and ends get even crispier. Can’t beat that!
Once again, the real work in this recipe is preparing it. Once you get the mixture together, all you have to do is pop it in the oven and let it do the rest of the work for you. This is a great accompaniment to almost any meal so try it. I know you’ll like it!
1/2 pkg. frozen shredded hasbrowns (package size usually 1 lb. 14 oz.)
8 oz. light sour cream
1/2 can cream of mushroom soup (low sodium preferred)
4 oz. shredded cheddar cheese (freshly grated not packaged preferred)
1/8 cup milk (fat free or low fat preferred)
1/2 small onion, chopped
1/2 stick of butter, melted
1/8 tsp. salt
1/8 tsp. pepper
1 clove garlic, minced
1 cup seasoned croutons crushed
Preheat the oven to 375. (*The original recipe called for the oven to be set at 350 and to cook the casserole for 35-45 minutes. I live in high altitude so everything takes a little longer to cook and at a higher temperatures. Use what you think will fit your needs but I think keeping it in the oven a little longer gives it an even crispier crust). Thaw hashbrowns slightly for easier mixing. Crush the croutons (the easiest way to do this is to put them in a plastic bag and mash with a rolling pin or meat mallet). Set the croutons aside.
Combine the hashbrowns, soup, cheese, milk, onion, garlic, salt and half the melted butter. Grease a 8 x 8 pan with a very light coating of butter. Place the hashbrown mixture in the prepared dish. Spread croutons evenly over the top and drizzle them with the remaining butter.
Bake at 375 degrees for 45 minutes to an hour (*see notes at beginning of recipe). The casserole should be bubbly and the top should be golden and crisp. Let stand for a few minutes and serve.