Asiago Hash Browns

"For years I have made a hashbrown casserole with cheddar cheese and cream of chicken soup. This is a kicked up - grown up - gotta have more version. The flavor of the Asiago cheese is so strong and ..." See moreit where it gets crispy on the edges you will think you have expired from the pleasure. I made for dinner with steaks. If I were serving to guests though I think I would like to make them in individual dishes. They don't look very pretty when you lump them on the plate."

"These were just ok. I tried them again but with sharp cheddar shredded cheese and i use french onion dip instead of sour cream and they are fantastic! i make them all the time now i love them!..." See more"

"I don't know why this recipe isn't a 5-star recipe, it sure deserves to be! We loved this and this is the only hash brown casserole recipe I will make from now on (who needs cream of chicken soup?)! ..." See more I did have to lighten up the recipe a bit - I used only 1/4 cup butter, half&half instead of heavy cream, and light sour cream. Instead of white onion, I used a bunch of green onions for color. The only asiago cheese I found at my store was a package of shredded asiago/parmesan blend. It was perfect! The ONLY think wrong with this recipe, as far as I can see, is that it says to season with salt and pepper after it's done baking. I would highly recommend seasoning the mixture before it goes in the oven. I stirred in 1/2 tsp. salt and 1/4 tsp. fresh ground black pepper. They were not bland or greasy at all!"