This is pretty much the recipe I use but with a few changes. First, I don't ever thaw out the hash browns (though it would probably be much easier to mix up if i did), I don't add onion, I add 1 stick of butter, softened and then i use 8 ounces of sour cream AND 8 ounces of french onion dip (which adds a nice little something extra). With the topping I usually crush enough chips into the melted butted to cover the entire dish (a bit more messy this way but all the chips get coated with butter and I like it that way). I also a few times have used sour cream & onion chips just for a little more flavor. Oh yeah, I almost forgot, I bake at 350 for 1 hour exactly and it comes out perfect every time!

Reviewed On: Dec. 19, 2007

I have made this recipe MANY times since I first found it on this site and it's always a big hit! The only reason I didn't give it 5 stars is because when it starts to cool off it's kind of hard to eat. I followed someone's advice and put cheese both inside and on top and it makes it very tasty. I think next time I will follow someone else's advice on here and do it in the crockpot so it stays warm but if i do that I will omit the cheese on top.

Reviewed On: Dec. 13, 2005