This recipe is fantastic and I think it would lend itself to individual muffin tin size. Alexa *********************************************** HASH BROWN BRUNCH CASSEROLE 1 2-pound package frozen hash brown potatoes, unthawed 1 10 3/4-ounce can cream of celery soup, undiluted 3 cups (packed) grated sharp cheddar cheese (about 12 ounces) 1 cup sour cream 1 cup finely chopped onion 1 6-ounce can french fried onions Preheat oven to 350ðF. Combine first 5 ingredients in large bowl. Transfer to 13x9x2-inch glass baking dish. Bake until top is slightly golden, about 1 hour 10 minutes. Sprinkle with onions. Bake until golden brown, about 5 minutes. Serves 12. Bon Appétit November 1995 Idelle Levey

Triciae, you are right. It would be better made fresh, but it is a time consuming recipe. First you have to caramelize the onions. I do that very slowly. Then you have to cook the sweet potatoes until soft. It takes me about an hour to do all of that. Maybe I'll caramelize the onions and freeze them. Then all I have to do is peel (unlike the recipe, I peel my sweet potatoes) and chunk up the potatoes. That might cut it in half. I use frozen garlic. ann_t's was beautiful, but I've never seen fresh garlic in my life! None of the farmer's markets or vegetable stands around here carry it. All we get is garlic that has been shipped in here. It think it is referred to as cured. I am in zone 8. It may not grow well here. After the other thread about chinese garlic, I'm considering calling the local ag school for advice. If I can grow my own, I just might!

Our favorite comes from The Splended Table. We use Manchego, Gruyere and a bit of Asiago 21st-Century Mac 'n' Cheese Excerpted from The Splendid Table's® How to Eat Supper: Recipes, Stories and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift Serves 4, and doubles easily 8 to 10 minutes prep time; 30 minutes oven time You could assemble the dish a day ahead to bake when you walk in the door Never underestimate the healing power of macaroni and cheese at the end of a day from hell. Make this as rich as you'd like by selecting milk, half-and-half, or heavy cream. 3 quarts salted water in a 4-quart pot 1/2 pound (2 cups) imported elbow macaroni or penne pasta 1 large egg 1 cup milk, half-and-half, or heavy cream 1 small garlic clove 3/4 medium onion, coarse chopped 1 generous cup (5 ounces) shredded good-quality extra-sharp cheddar cheese 5 ounces cream cheese, crumbled 2/3 cup (3 ounces) shredded Gruyère, Appenzeller, or Manchego cheese Generous 1/8 teaspoon red pepper flakes Generous 1/8 teaspoon salt Generous 1/8 teaspoon fresh-ground black pepper Generous 1/4 teaspoon sweet paprika, Hungarian or Spanish 3 tablespoons unsalted butter 12 saltines, coarse crumbled 1. Bring the salted water to a boil. Drop in the macaroni or penne. Boil, stirring often, until the pasta is tender but still with a little firmness. Drain in a colander. 2. Preheat the oven to 350ºF. Butter a shallow 1-1/2-quart baking dish, and add the cooked macaroni. 3. In a blender or food processor, combine the egg, milk, and garlic. Process for 3 seconds. Add the onion, cheeses, red pepper flakes, salt, black pepper, and paprika, and blend for 10 seconds, or until the onion is cut down to small pieces and the ingredients are blended. Turn the mixture into the dish, folding it into the macaroni. (The casserole could be covered with plastic wrap and refrigerated for up to 24 hours at this point.) 4. To bake, bring the casserole close to room temperature if it has been refrigerated. Melt the butter in a small saucepan, add the saltine crumbles, and coat them with the butter. Spread them over the top of the casserole. Bake for 20 to 25 minutes, or until thick yet creamy. If the top is not golden brown, slip the casserole under the broiler for a minute. Remove it from the oven, let it stand for 5 minutes, and serve. LYNNE'S TIPS An egg and cream cheese are the secret ingredients here. They give creaminess and body to the dish so you can sidestep the time-consuming white sauce often called for in macaroni and cheese recipes. The Gruyère, Appenzeller, or Manchego cheese gives a nuttiness and another layer of flavor beyond cheddar cheese alone.

This is the only one I have tried. My family likes it. Hash Brown Casserole Preheat oven to 350 degrees. 1 - 32 oz. hash browns-southern style 1 stick butter, melted 1/2 cup chopped onions 1 teas. salt 1/2 teas. pepper 1 can cream of chicken soup 2 cups sour cream 2 cups cheddar cheese 1 pkg. onion and garlic croutons 1 stick butter, melted Mix first 8 ingredients together. Pour into 9X13 baking dish. Crush croutons and mix with butter. Put this on top of casserole. Bake, covered, at 350 degrees for 1 hour. Uncover last 15 minutes. Can divide into 2-3 casseroles before baking and freeze. If freezing, do not put crouton mixture on top. This came from my step-mother. She uses crushed potato chips on top for some crunch. The croutons give it a bit more flavor. Linda