None of us liked the flavor combination here at all....shitake and Swiss just don't go together for all 6 of us...and we hated the mushy, uncrisp potatoes....And no it didn't get done in the middle even after adding more time...this one is total loser for us.
Egg and Hash Brown Casserole
loubaby Posted: 12/25/12
Lucinda17 Posted: 05/01/13
I found this dish to be outstanding. I made some modifications to the ingredients. Instead of swiss cheese, smoked gouda. Instead of regular hashbrowns, I used the Southwest style hashbrowns. I added the following in addition to the ingredients listed in the recipe: Smoked rotisserie chicken and tomatoes. I plan to make this again.
coveredinrain57 Posted: 12/25/12
followed the recipe except substituted 2 tsp dried basil for the 2 tbs fresh, white mushrooms for shitake, and cheddar for swiss. Came out fantastic and family liked it. Very easy to put together the night before and add eggs in the morning. Eggs cooked through according to the times given in recipe. I will definitely make this again! You could definitely sub sausage for bacon, or other vegetables. I think it would be great with tomatoes.
TheNucleus Posted: 12/25/12
I loved the way this casserole turned out, but the hash browns were a little mushy for some people's taste. I think I might try pre-browning the potatoes to remove some moisture before baking. I substituted cheddar for Swiss cheese, but I also think pepper jack might also work well.
booclarendon Posted: 12/24/12
Huge hit! I made it as for an early Christmas breakfast with the family. I made the first part of it a couple of days ahead, then traveled and made the rest in the morning we got together. It came out of so good! everyone loved it. I'm going to make it again. I didnt change anything except I added more garlic and more bacon. I used a whole package of the shredded potatoes (simply potato)
shellfisch Posted: 01/02/13
I made this for a New Years Day brunch, to rave reviews! I left out the mushrooms as I am not a fan, and used three cups of hashbrowns instead of two, by mistake. I used thick cut bacon fried crisp and dried basil instead of fresh. We loved the flavor and that you could make it the night before. Great heated up as leftovers too! I will definitely make this again.
StacyYC Posted: 12/25/12
I made this for Christmas morning, using regular mushrooms. I did bake it an extra 10 minutes, given the comments other people made, but it only needed 2 minutes under the broiler. Everyone in my family liked it. I agree the flavors could be stronger - next time I may use a more flavorful cheese or combination of cheeses. I was thinking smoked gouda might be interesting. Or I might add some wine to the chicken broth to add a little flavor there.
NancieLewis Posted: 12/09/12
I was really hoping to like this and make it for Christmas morning, but a "test run" revealed a totally "meh" casserole. Prepared exactly as recipe was written and it came out tasting like raw potato and steamed spinach - very vegetal. My husband doused his with hot sauce and liked it a tiny bit more than I did, but not enough to want the leftovers saved. I'm sure I could adapt it and correct the obvious problems I found, but why bother when there are so many other good ones out there? Try the Hashbrown Casserole with Bacon, Onions & Cheese recipe from November 2005 Cooking Light - REALLY good!
koriander Posted: 03/12/13
This was easy and tasty. I made as directed the first time, since my father likes things mild. The second time I added more seasoning and green pepper. Also, I am not a fan of swiss, so I used Italian blend and button mushrooms. One batch used half a bag of simply potatoes; I went back to the store for ingredients to make a second batch the next day for quick breakfasts for the rest of the week. I used a 9x13 pan since I dont have 11x7, so the pieces were thin. this might be why the cooking time in the recipe worked perfectly for me. I would make this again, especially for company.
Isabelamelia Posted: 12/24/12
Delicious! I've tried many breakfast casserole recipes over the years, and this is my favorite. I made this for Christmas Eve breakfast and it was a big hit with everyone (from age 10 to age 92). I stayed pretty true to the recipe with just a few exceptions: I used half turkey bacon, half pork, increased the salt a bit, and used dried thyme in place of the fresh basil. This is a recipe I will return to again and again for special occasion breakfasts.
lhjean Posted: 04/30/13
I think this recipe was delicious! I enjoyed the combination of flavors and you can never go wrong with sauteing with the leftover bacon grease! Will def make again!
kimsalrin Posted: 01/12/13
Since I was out of spinach, I substituted about a cup each of broccoli and cauliflower -- we very much enjoyed it. Also substituted cheddar cheese for the swiss and left out the bacon to make it a bit healthier. We found we did not need the broiler with our oven -- it just made the top a little too dry. Tasty, and left plenty of leftovers for another weekend breakfast!
bakergal Posted: 11/29/12
Delicious! I made this for my family visiting to have on Thanksgiving morning and everyone loved it. Eggs were still undercooked after recommended time so I added 10 more min and then broiled for 3 min. I used cheddar instead of swiss and I may leave out the garlic next time, just a personal preference. I am going to make it again for a family brunch next month.