I found this casserole unique and my family really enjoyed it. Like other reviewers, I increased the hashbrowns to 2 pounds and I used both full cans of soup. For newer cooks, it might be helpful to recommend county style hash browns (shredded) rather than southern style (cubed). There's also a brand of 'fresh' hash browns on the market (Simply Potatoes, I think) and they work really well. At least you won't have to deal with defrosting the potatoes. Also like others, it took much longer to prepare than suggested. For me personally, I'm sure its due to the amount of time I spent browning 2 pounds of potatoes. So here's my final recommendation: Don't spend an excessive amount of time trying to get that perfect shade of golden brown taters! They're still going to cook/crisp in the oven. My 'crust' was a little on the well-done side; any longer and it would have burned. Hope this is useful.

Reviewed On: Aug. 23, 2007