Reviewed: Apr. 14, 2012

Great Recipe!! My husband said these potatoes were awesome. I did not have cream of potato soup so I used the celery soup and a can of cheddar cheese soup. Turned out perfect!! Thanks for the recipe, its a keeper!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

crystal

Reviewed: Apr. 14, 2012

Had with ham this past Easter - everyone loved it. My son who was home from school for the weekend has already made it for his buddies - big hit all around. I tried a second time and mixed the soups, cream cheese, etc with the potatoes before cooking. Actually liked it better with the hash browns on the bottom layer. I swapped cream of mushroom for the potato soup - liked this swap.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tom K

Reviewed: Mar. 5, 2012

Very creamy and cheesy. Simple enough to make. I probably added closer to 2 cups of cheddar (extra sharp), but I'm from Wisconsin so that is to be expected. Good stuff!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jbooshey

Cooking Level: Intermediate

Living In: Columbus, Wisconsin, USA

Reviewed: Feb. 21, 2012

These were ok I used simply hashbrowns cubed, I think sliced or shredded would taste better with at least a tsp of salt and pepper. I LOVE peppers but with this dish I wouldn't add any maybe a red pepper would taste better. Also next time I will add a 1/2 C fresh shredded parmesan cheese and target then layer I will mix all together and then top with more parmesan cheese at the last 15-20 min till lightly golden and crusted. - will update when I make it again

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Vennettes_mom

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

Reviewed: Jan. 9, 2012

It was good and even super simple using 0reIda Hashbrowns w/ Green Pepper & Onion. I used cream of mushroom & cream of chicken soups instead.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ForeverTERESA

Cooking Level: Intermediate

Home Town: Indian Rocks Beach, Florida, USA

Reviewed: Dec. 25, 2011

Easy dish when you're in a hurry. Reasonably good. I left out the green pepper, used a little extra onion and, in doubling the recipe (that turned out to be unnecessary--as written the recipe served 12 people comfortably) used 2 cans cream of celery, 1 can cream of mushroom and 1 can cream of potato.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

tmce

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Dec. 24, 2011

Always a crowd pleaser! BIG and better difference is made when adding a can of Golden Mushroom soup instead of Cream of anything else....also gives it a nice golden color ;)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mzdupre

Reviewed: May 2, 2011

I made this recipe for our family & friends Sunday dinner and decided to use freshly grated russet potatoes and prepped it the night before. The dish itself was extremely tasty; however, I made a rookie mistake when the first person dove into the pan, the potatoes were BLACK!! I shredded them, threw them in a pan, covered them with the cheese sauce mixture and threw press-n-seal over them and put the pan in the fridge. I left out the green pepper, used scallions and added cooked-crip-chopped bacon. Aside from the bizarre and somewhat unappealing blackness to the potatoes, I surprisingly had NO leftovers and people went back for seconds. Now, I know if I'm going to use fresh potatoes, I need to cook the dish immediately, immerse them in water or add a citric acid (lemon, lime juice) to them to keep them from oxidating. All in all, good recipe, will try it again.

Was this review helpful? [ YES ]
2 users found this review helpful