This from scratch Hash Brown Casserole recipe is about to become your favorite easy, cheesy potato anything!
This Hashbrown Casserole is the BEST ever without any canned soups or mayo but SO mega creamy, decadently delicious and the most comforting side dish EVER! It is always a massive hit whether for casual family dinners, company dinners, potlucks, or holiday dinners such as Easter and Christmas; it’s also a crowd pleaser for breakfast or brunch! This Hash Brown Casserole recipe is made with tender hash browns enveloped in the most flavorful rich, creamy cheese sauce spiked with melty Gruyere and cheddar all topped with buttery cracker crumbs or crispy corn flakes. This cheesy Hashbrown Casserole is quick and easy and you can prep it entirely ahead of time, refrigerate, then bake until warm and bubbly at dinner time OR freeze for later! You can make the recipe as written or customize it with all sort of add-ins such as ham, bacon, sausage, veggies, etc. – the possibilities are wildly endless – and so is its deliciousness.
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WHAT IS HASHBROWN CASSEROLE?
Did you grow up on cheesy Hashbrown Casserole? It was always the one dish I had to have at Christmas and Easter because it’s creamy, cheesy, dreamy and 100% addicting, and of course, it pairs exceptionally well with ham. I was always hoping for leftovers for breakfast, lunch and dinner as well – three scoops were never enough.
If you aren’t familiar with Hashbrown Casserole, you might know it as funeral potatoes, cheesy hash browns, party potatoes, Christmas potatoes, Ward party potatoes or simply potato casserole. It is a traditional potato casserole in a rich and creamy cheese sauce, topped with more cheese and baked until hot and bubbly.
Hashbrown Casserole became extremely popular in America in the 1950s, the era of “cream of soups” and casseroles galore. The first recipes were made by combining frozen hash browns, condensed cream of chicken soup, mayonnaise, Parmesan cheese, and cheddar cheese together, spreading in a baking dish, topping with more cheese followed by corn flakes, crushed potato chips or crushed Ritz crackers.
FUNERAL POTATOES
Hashbrown Casserole was served everywhere from breakfast potlucks, to neighborhood potlucks to after-funeral dinners to comfort the bereaved, thus earning the name “funeral potatoes” a tradition that continues today. The casserole is like a warm, comforting hug of sympathy plus they’re easy to prepare, travel well, and feed a crowd. There are not many dishes that can seamlessly transition from breakfast to funeral so gracefully and are always welcomed with satisfied bellies.
Cracker Barrel™ hash brown casserole
Cracker Barrel™ further popularized Hashbrown Casserole with its mega creamy shredded potatoes enveloped in a rich sauce, all hidden under a golden crust of melted Colby cheese and crispy bacon crumbles.
If you love old school Hashbrown Casserole or Cracker Barrel Hashbrown Casserole, you will fall in love at first bite with my Hash Brown Casserole recipe – indulgently cheesy, creamy, and mega flavorful – no need to make a special trip again or settle for the canned soup versions!
Why this is the best cheesy hash brown casserole recipe:
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Cheesy Hashbrown Casserole Recipe Ingredients
This cheesy Hashbrown Casserole recipe is made with pantry-friendly and easy-to-find ingredients. It is not a “light” casserole, but it is a favorite, repeat, crowd-pleasing casserole that will have everyone licking their plates. You will need:
DO I HAVE TO USE GRUYERE?
If you are tempted to substitute a different cheese for Gruyere – it just won’t be the same! Gruyere is the consummate melting cheese and one of my favorite cheeses to use in casseroles such as Tuna Casserole, Au Gratin Potatoes, Scalloped Sweet
Potatoes and Frittata recipes just to name a few and of course, it’s the star of French Onion Soup.
Gruyere cheese is sweet, slightly salty, creamy, nutty – in short, it belongs in this Hash Brown Casserole recipe. It boasts enough flavor to cut through the richness of the sauce and melts seamlessly for additional luxurious creaminess.
That being said, I understand most of us don’t keep Gruyere on hand, so you may substitute it with ½ cup finely, freshly grated Parmesan instead – but go Gruyere if you can!
DO I HAVE TO USE BOUILLON?
Please do not skip the bouillon! It is the secret ingredient that adds tons of flavor. It is essentially dehydrated vegetables, meat stock, a small portion of fat, salt, and seasonings AKA it is salt with flavor! You can use chicken bouillon, bouillon powder or better than bouillon – all in equal amounts. If you are using bouillon cubes, just mash them up a bit before you add them to the sauce – don’t dissolve in water first.
Can I use fresh potatoes instead of frozen hash browns?
Frozen shredded potatoes are very dry so you can’t simply swap them for shredded potatoes but you CAN make your own hash browns that are soaked and dried.
How to make Hashbrown Casserole
This Hash Brown Casserole recipe is easy to make without any chopping! Here’s how, with step-by-step photos and instructions:
Step 1 – Make Sauce: Melt butter in a very large skillet or Dutch over medium heat (something that can fit all ingredients). Whisk in flour then cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in milk and 1 ½ cups chicken broth. Whisk cornstarch with remaining chicken broth and add to skillet followed by Dijon, Worcestershire sauce, chicken bouillon and all spices/seasonings.
Step 2 – Thicken Sauce: Bring sauce to a simmer, whisking constantly, until thickened.
Step 3 – Add Cheese: Remove from heat and whisk in cheddar until melted followed by Gruyere cheese until melted. Whisk in sour cream until blended.
Step 4 – Add Hash Browns: Stir in defrosted hash browns until completely combined.
Step 5 – Transfer to Dish: Transfer hash browns to prepared baking pan and spread into an even layer. Evenly top with 1 cup shredded cheddar. Combine Ritz with melted butter and stir with a spatula until evenly coated. Sprinkle evenly over cheese.
Step 6 – Bake: Cover with foil and bake at 350 degrees for 40 minutes, uncover and bake an addition 15 minutes or until hot and bubbly and cheese is melted. Turn oven to broil (without moving pan) and broil until topping is golden.
Should I thaw frozen hash browns before cooking?
YES! The hash browns must defrosted before you bake them for three reasons:
1. Thawed hash browns combine with the sauce much easier so you aren’t left with dry clumps of potatoes.
2. Frozen hash browns will not cook in the allotted time and you will end up with crunchy potatoes.
3. Thawing the hash browns allows you to drain any excess moisture otherwise you could end up with a soggy/wet casserole.
How do you thaw frozen hash browns?
You can thaw hash browns three ways:
Microwave – the quickest way to prep your hash browns: Remove the hash browns from the package and place them in a large microwave safe bowl. Microwave using the defrost setting for 4-5 minutes OR until completely thawed, stirring halfway through. Drain any excess moisture then microwave-safe
Fridge – the most even way to prep your hash browns: Place the bag in the refrigerator to defrost for two days. If your hash browns aren’t completely defrosted by the time you’re ready to use them, finish in the microwave. Drain any excess moisture.
Counter – the easiest way to prep your hash browns: Place the bag on your counter and let it defrost for 1-2 hours. Drain any excess moisture.
Cheesy Hashbrown Casserole Recipe Tips
This Hash Brown Casserole recipe is pretty straightforward, but here is a summary of tips and tricks for the Best Hashbrown Casserole:
EASY HASH BROWN CASSEROLE RECIPE VARIATIONS
This easy Hashbrown Casserole is SO good as-is but it also makes an excellent springboard for all sorts of add-ins such as protein or veggies. Here are just a few ideas:
What else can I top easy Hashbrown casserole with?
There is really no right or wrong way to top this easy Hashbrown Casserole. Most recipes include some element of buttery crunch while other recipes skip it altogether and just rely on the cheese. Here are a few popular topping ideas:
•Ritz crackers: melt 3 tablespoons butter in a medium saucepan. Add 1 sleeve crushed Ritz and stir to combine. Sprinkle mixture over the casserole and bake as instructed.
•Cornflakes: combine 2 cups crushed cornflakes with ¼ cup melted butter and stir to combine; top casserole with crushed cornflakes before baking. Take care to gently crush the corn flakes – you don’t want tiny crumbs, but larger pieces so there’s more crunch.
•Potato chips: crumble desired amount of potato chips, preferable flavored potato chips such as salt-and-vinegar, onion or jalapeno, and top the casserole before baking.
•Panko: melt 1 tablespoon butter in 1 tablespoon olive oil over medium heat in a skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Browning the panko first will give you the most spectacular crispy panko once baked like in my Million Dollar Mac and Cheese.
•Bacon: cook bacon until crispy while the casserole is in the oven. Crumble bacon and then top casserole before serving.
What to serve with hashbrown casserole
This cheesy Hashbrown Casserole is always a huge hit and pairs fabulously well not only with ham, but practically everything! Think potato side, and think this casserole! Since this Hash Brown Casserole recipe is a holiday worthy side, here are some holiday worthy main dishes, but it pairs just as well with everyday fair such as Lemon Pepper Chicken or Honey Mustard Chicken.
MAIN DISHES:
To complete the feast, cheesy Hashbrown Casserole is also delicious alongside:
Hashbrown Casserole Storage
CAN I MAKE HASHBROWN CASSEROLE AHEAD OF TIME?
Absolutely! Easy Hashbrown Casserole is the perfect make-ahead casserole:
•Assemble the casserole according to recipe instructions but don’t add the topping. Cover with foil and store in the refrigerator for up to two days.
•Transfer topping to a separate sealable bag/airtight container and store on the counter otherwise it will soften in the fridge
•When ready to bake, sprinkle the casserole with the topping and let sit on the counter for 30 minutes before baking.
•Cover with foil and bake at 350 degrees for 45 minutes, uncover and bake an additional 15 minutes or until hot and bubbly and cheese is melted. Turn oven to broil (without moving pan) and broil until topping is golden.
HOW DO YOU REHEAT CHEESY HASHBROWN CASSEROLE?
To reheat Hashbrown Casserole in the oven, cover the casserole with foil and bake at 350 degrees for 45 minutes or until hot and bubbly. You can also reheat individual servings of in the microwave with excellent results but the topping may lose some of the crunch.
HOW TO FREEZE HASHBROWN CASSEROLE
This cheesy Hashbrown Casserole is super convenient to double when making so you can serve one for dinner now and have one for later. It is best frozen before it is baked.
•Make and assemble according to directions up to the point of baking. You can add the topping if you want the casserole 100% assembled OR for crispier topping, store it separately and add right before baking.
•Let casserole cool completely (not from baking but from the warm sauce).
•Wrap casserole securely with plastic wrap, then with aluminum foil.
•Label and freeze for up to 3 months.
•When ready to eat, defrost casserole in the refrigerator for 24-48 hours until completely thawed.
•Let casserole stand at room temperature for 30 minutes before baking.
•Bake at 350 degrees F for 45 minutes, uncover, and bake an addition 15-20 minutes or until hot and bubbly and cheese is melted.
Tools for this Easy Hash Brown Casserole
Hash Brown Casserole FAQs
Frozen hash browns are not just shredded potatoes and that is why you can’t simply swap them with shredded potatoes in this Hash Brown Casserole recipe. Frozen hash browns are steamed, shredded, blanched in water or oil and then individually flash frozen. This multi-step process removes excess moisture from the potatoes and makes them superior to use in this Hash Brown Casserole recipe than freshly shredded potatoes.
A hash brown casserole can turn out soggy if the frozen hashbrowns are not thoroughly thawed and patted dry before combining with the ingredients. The partially frozen hash browns will release water as they thaw in the oven, adding moisture to the casserole. Additionally, bake the casserole until it’s well-set and the top is golden brown.
The coveted golden, crispy hash brown top cannot be achieved if there is any excess moisture in the hash browns before cooking. Completely thaw, drain and dry them between paper towels to remove all excess moisture.
For more helpful Easter recipes, see this collection of over 75 Easter recipes or you can see them at a glance here.
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Hash Brown Potato Casserole
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Ingredients
- 30-32 oz frozen shredded hash browns defrosted, patted dry
- 6 tablespoons unsalted butter may sub half olive oil
- 1/3 cup all-purpose flour
- 2 cups milk
- 2 cups low sodium chicken broth
- 1 tablespoon cornstarch
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons Worcestershire sauce
- 2 tablespoons chopped fresh chives or 2 tsps dried
- 2 tsp EACH chicken bouillon, dried parsley
- 1 1/2 teaspoons salt
- 1 tsp EACH onion powder, garlic powder
- 1/2 teaspoon pepper
- 2 cups freshly shredded sharp cheddar cheese
- 3 oz. (1 packed cup) freshly shredded Gruyere cheese (may sub ½ cup Parm)
- 1 cup sour cream
Topping
- 1 cup freshly shredded sharp cheddar cheese
- 3 tablespoons unsalted butter melted
- 1 sleeve Ritz crackers crushed
Instructions
- Preheat oven to 350 degrees F. Lightly spray a 9×13 pan with nonstick cooking spray; set aside.
- Melt butter in a very large skillet or Dutch over medium heat (something that can fit all ingredients). Whisk in flour then cook, while stirring for 2 minutes. Reduce heat to low then gradually whisk in milk and 1 ½ cups chicken broth. Whisk cornstarch with remaining chicken broth and add to skillet followed by Dijon, Worcestershire sauce, chicken bouillon and all spices/seasonings.
- Bring sauce to a simmer, whisking constantly, until thickened. Remove from heat and whisk in cheddar until melted followed by Gruyere cheese until melted. Whisk in sour cream until blended. Stir in defrosted hash browns until completely combined.
- Transfer hash browns to prepared baking pan and spread into an even layer. Evenly top with 1 cup shredded cheddar. Combine Ritz with melted butter and stir with a spatula until evenly coated. Sprinkle evenly over cheese.
- Cover casserole with foil and bake at 350 degrees for 40 minutes, uncover and bake an additional 15 minutes or until hot and bubbly and cheese is melted. Turn oven to broil (without moving pan) and broil until topping is golden, 1-2 minutes, watching closely it doesn’t burn.
Notes
TIPS AND TRICKS
This Hash Brown Casserole recipe is pretty straightforward, but here is a summary of tips and tricks for the Best Hashbrown Casserole:- Gruyere substitute. Gruyere is the consummate melting cheese and is sweet, slightly salty, creamy, nutty – in short, it is AMAZING and elevates this Tuna Noodle Casserole recipe. If you need to substitute it, replace the 1 cup Gruyere with ½ cup finely, freshly grated Parmesan (like powder) instead.
- Bouillon. Please do not skip the bouillon! It is the secret ingredient that adds tons of flavor. It is essentially dehydrated vegetables, meat stock, a small portion of fat, salt, and seasonings AKA it is salt with flavor! You can use chicken bouillon, bouillon powder or better than bouillon – all in equal amounts. If you are using bouillon cubes, just mash them up a bit before you add them to the sauce – don’t dissolve in water first.
- Thaw hash browns. Don’t use hash browns straight from frozen they must be thawed!
- Drain hash browns. Drain thawed frozen hash browns of any excess moisture otherwise it can make your casserole soggy.
- Don’t use just shredded potatoes. You can make your own hash browns but you must soak the shredded potatoes and dry them very well (see instructions in post). Still, frozen hash browns are optimal because they are drier.
- Low sodium chicken broth. Take care to use low sodium chicken broth or your casserole will be too salty.
- Cook flour for two minutes. Two minutes can seem like a long time but don’t cut it short – you want to make sure to cook out the raw flour taste.
- Simmer sauce until thick. The sauce should seem a little on the thick side because it will thin out once baked with the potatoes.
- More or less cheese. You can use 1 or 2 cup cheddar cheese in the actual casserole (plus the addition one cup for topping). The Hashbrown Casserole is still delicious with 1 cup cheddar if you’re trying to save calories, but for the BEST, splurge worthy, company casserole, use two cups in the casserole (plus 1 for topping).
- Half casserole. This casserole makes a good amount and the leftovers are fantastic! If you don’t want leftovers, however, use the arrows in the recipe card to half the recipe and make it in an 8- or 9-inch square pan.
TOPPING VARIATIONS
- Cornflakes: combine 2 cups crushed cornflakes with ¼ cup melted butter and stir to combine; top casserole with crushed cornflakes before baking. Take care to gently crush the corn flakes – you don’t want tiny crumbs, but larger pieces so there’s more crunch.
- Potato chips: crumble desired amount of potato chips, preferable flavored potato chips such as salt-and-vinegar, onion or jalapeno, and top the casserole before baking.
- Panko: melt 1 tablespoon butter in 1 tablespoon olive oil over medium heat in a skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Browning the panko first will give you the most spectacular crispy panko once baked like in my Million Dollar Mac and Cheese.
- Bacon: cook bacon until crispy while the casserole is in the oven. Crumble bacon and then top casserole before serving.
MAKE AHEAD
- Assemble the casserole according to recipe instructions but don’t add the topping. Cover with foil and store in the refrigerator for up to two days.
- Transfer topping to a separate sealable bag/airtight container and store on the counter otherwise it will soften in the fridge
- When ready to bake, sprinkle the casserole with the topping and let sit on the counter for 30 minutes before baking.
- Cover with foil and bake at 350 degrees for 45 minutes, uncover and bake an additional 15 minutes or until hot and bubbly and cheese is melted. Turn oven to broil (without moving pan) and broil until topping is golden.
HOW TO FREEZE
- Make and assemble according to directions up to the point of baking. You can add the topping if you want the casserole 100% assembled OR for crispier topping, store it separately and add right before baking.
- Let casserole cool completely (not from baking but from the warm sauce).
- Wrap casserole securely with plastic wrap, then with aluminum foil.
- Label and freeze for up to 3 months.
- When ready to eat, defrost casserole in the refrigerator for 24-48 hours until completely thawed.
- Let casserole stand at room temperature for 30 minutes before baking.
- Bake at 350 degrees F for 45 minutes, uncover, and bake an addition 15-20 minutes or until hot and bubbly and cheese is melted.
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bc in edmond says
Ritz crackers are listed twice – do we need 1 sleeve or 2? This recipe looks amazing – thanks!
Jen says
Sorry, my recipe plugin is acting up and won’t let me fix it! It is just one sleeve, enjoy!
marcia says
Just what the Doctor Ordered during a pandemic! Thank you Jen!
Jen says
You’re so welcome Marcia! It’s the ultimate comfort food!
Sandy Moffett says
I don’t see arrows to cut the recipe in half, and when I tried to change the serving size all of the ingredient
measurements went away. Could it be that I’m looking at this on my iPad?
Jen says
Hi Sandy, I’m sorry I’ve never had this problem before – it could definitely be the iPad or possibly your browser?
jette says
Such a comprehensive recipe! You’ve anticipated and answered so many questions, yet here I am with another lol. Can I use diced hashbrowns?
Thanks in advance for your time. I’m enjoying your site.
Jen says
LOL! You can certainly use diced hash browns but they change the texture from the signature casserole.
Jennifer says
We have a gluten allergy and a corn allergy in our family, any suggestions as to what to thicken with? Flour and corn starch are off the table.
Jen says
Hi Jennifer, how about gluten free flour? Bob’s Red Mill 1 to 1 is excellent.
Sarah says
I just used tapioca flour 1:1 and it worked great!
Dawn L says
How much Panko should be used if substituting for ritz crackers? Am making this tomorrow! 🙂
Thank you!
Jen says
Hi Dawn, I would use 3/4 cup panko, enjoy!
Dawn L says
Thank you!!
Dawn L says
Jen, the casserole was fantastic! Made it for three other families for our annual New Year’s dinner which had to be virtual this year. Best new recipe in the 14 years it’s been a part of our menu! I love Gruyere cheese, so was drawn to the recipe because it was an ingredient, as well as no cream of anything soup or mayonnaise on the list! It was full of flavor and so delicious, and the panko topping was to die for! Thank you for sharing this!
Happy New Year!
Jen says
Thank you for your wonderful comment Dawn! I am thrilled this is the best new recipe in 14 years – wowza! Happy New Year!!!
Paige Babikian says
Looks amazing! Can I use skim milk?
Jen says
Yes! You will just need to simmer a little longer to thicken. Enjoy!
Paige Babikian says
Thanks so much for the reply!
Greg says
Hey Jen, great website and the HBC is in the over now and I’m sure it will be fantastic. I always made the soup based version – this article must have 20,000 words on HBC.. who would’ve thought? One nitpick (two I guess now that I think about it). You have dried parsley in the recipe to add with the other spices, but its clearly either in the Ritz mixture or sprinkled on top. Sorta the same thing with the chives… where are they? In photos there should be some green but clearly chives aren’t anywhere to be found. Should they be omitted?
Can’t wait to eat it..
Thanks and Happy Easter
Jen says
Thanks Greg, I’m excited for you to try it! The parsley and chives are added with the rest of the spices in step 2. I use fresh herbs as a garnish afterwards to brighten up the photos for aesthetic reasons – you are welcome to add the extra garnish or not, either is delicious – enjoy!
Laura says
If I want to serve this with Honey Baked Ham, can I cook them both in the 325 degree oven and just give it a little more time? Or would it be better to make the hash brown casserole ahead of time and just reheat it? I really love your recipes and can’t wait for these both on Christmas day!
Jen says
Hi Laura, it is fine to bake them at the same time. Merry Christmas!
M says
I’m waiting for this meal to cook in the oven as I type! The sauce smells and tastes great. I can see that I didn’t get it thick enough in the step before adding the cheeses. I didnt realize this until I saw the thickness of your mixture in the pictures you provide on each step.
Oh well : ) something to tweak next time I make this!
Jen says
I hope you loved it!
Carrera says
Summer the sauce for how long? I tried to let it thicken to where it coated the whisk like in your picture. But after adding the rest of ingredients, it didn’t look near as thick as your final picture.
Jen says
Hi Carrera, the simmering time will depend on your actual pot and temperature, so anywhere from 5-10 minutes or longer if needed. It doesn’t need to be super thick, just so it nicely coats and clings to the hashbrowns.
Kailey says
Do you melt all 6 tablespoons of butter in the skillet in the beginning step?
Otherwise how much butter do you melt for the “topping”? (Crackers) also would it to be better to make the topping day of so it’s fresh? As opposed to the night before?
Jen says
Yes the 6 tablespoons butter is for the casserole – used to make the roux. In the topping, there is listed another 3 tablespoons. Yes, it is best made the day of but is still tasty if made the night before. Enjoy!
Brent says
Hi…If I were to use fresh potatoes,,,and wring them dry….do you have an idea of how many I would need? Would 2 lbs be enough?
Thanks
Jen says
Hi Brent, you’ll need a total of 32 oz. once the water is removed, so I would start with at least 2 1/2 pounds. Good luck – and I’m impressed!
B says
I made this for thanksgiving and it was sooo delicious. I followed the recipe exactly except I cut it in half. When I added the potatoes to the sauce, it seemed there was too much sauce I compared your picture to mine & it did not look the same. So I added about another 1 1/4 c of potatoes & it looked more like yours. There’s 8 cups of hash browns in a 32oz bag, so I used 4cups ( ultimately using 5 1/4c) Does that sound right to you or should it be real saucey? I also made your chicken gravy & it was super good! Also did your green beans almandine, yummy! Hubby loved it, & it’s not easy to get him to eat veggies. I usually do the cheesey au gratin potatoes with the diced hash browns, canned soup & velveeta, not exactly healthy. I will be tossing that recipe & putting your casserole in the recipe tin! Loved it!
Jen says
I’m going through a backlog of comments, and it looks like yours got lost in the mix! Yay, I’m so glad it was a success! Thank you for trying so many recipes! It should be more creamy than saucy, so it sounds like you were right to add more potatoes.
Sue Olsen says
Thank you for creating a recipe without canned soups so I don’t have to think about it!
Jen says
You’re so welcome, enjoy!
Jennifer says
Any thoughts on refrigerated hashbrowns rather than frozen?
Jen says
I haven’t seen refrigerated – would they be homemade?
Angie says
I bet you mean Simply Potatoes, Jennifer. I tried them tonight when making this recipe and it turned out great. No thawing and ready to go. I used two 20-ounce bags and it turned out perfectly.
Jen says
Thanks Angie! I am so glad that it was a success!
Jennifer says
That’s what I meant, yes. Thanks for the info!
Sarah says
Wow, this is amazing! So much flavor! I followed the recipe exactly. The only thing I changed was that I use tapioca flour instead of cornstarch to thicken the roux. I have been cooking my whole life and have made many roux but somehow I didn’t know it would turn that dark, chocolate brown! After googling, I realize that was normal, but just in case you’re like me, and didn’t know that, it is! Anyways, it turned out delicious and my whole family loved it. Oh! I also added ground turkey to make it the main dish. Delicious!
Jen says
Thank you so much, Sarah! I am so happy your whole family loved it! I appreciate you taking the time to comment, have a great weekend!
Joyce Conigliaro says
I have made many of your recipes. I love them all, including this one. Family members agree this one is a keeper! 5 star recipe!
Jen says
Yay Joyce! Thank you so much for your 5 star review! I’m so happy to hear that it’s a winner!