Recipe review

Yesterday, I tried to make the recipe at the bottom of the page (for Hashbrown Casserole). I followed the recipe exactly, except for using butter to grease the pan I baked it in instead of using vegetable spray.

I found the finished product delicious, but too greasy. When I took it out of the oven, I could see pools of butter/grease at the corners and along the edges of the pan. I don't know if there is a difference between the frozen hashbrowns I bought, and just plain frozen shredded potatoes (which I couldn't find at my store); perhaps what I had contained too much grease already. The ingredients did list sunflower oil.

What I would do next time is:

• Use vegetable spray to grease the pan
  
• Leave out the melted butter entirely or use just a very small amount
  
• Remove the foil after 30 minutes of heating and cook an additional 10-15 minutes to crisp the top

If I did that, I believe it would be completely delicious, just the right texture, and not too rich.

Here is the recipe (as found from here):

Cracker Barrel Hash Brown Casserole

3/4 can Cream of Chicken Soup
1&1/3 c. shredded Colby cheese
1/4 c. chopped onion
1/3 c. + 1&1/2 Tbs. melted butter
Just under 1/2 tsp black pepper
1/2 tsp. salt
2 lbs frozen shredded potatoes

Mix all ingredients except potatoes.
Add potatoes and mix by hand until all is well distributed.

If time allows, let the mixture season by sitting in the fridge for a
few hours.

Place mixture in a sprayed baking dish. DO NOT PACK THE MIXTURE DOWN.

Cover with foil and bake for 30 minutes at 350.