Very easy and good. I did the bar version since I lacked the time to roll out individually. I also used 2 cups of peanut butter.

Reviewed On: Dec. 22, 2009

I doubled the recipe and cooked in a huge pan so it wasn't too deep (didn't want it to take longer to cook). Served it at easter and came home with only a small serving. It took about 10 minutes longer to cook than the recipe stated. I thawed my frozen hash browns in the fridge, used cream of potato instead of cream of celery, no onions, used bread crumbs instead of corn flakes, and no butter. No one was raving about it, but everyone ate it. Could probably tinker a bit with what I did but don't have to.

Reviewed On: Apr. 13, 2009

Made this for Christmas and everyone loved it. I substituted 1 can chicken broth for the water and put pats of butter under the skin. Cooked at 325 for 2 1/2 hours and then at 350 for 1 1/2 hours. Thanks for a great recipe!

Reviewed On: Dec. 28, 2008