Reviewed: Oct. 26, 2009

Yum!!! So easy that's it's not even funny. This gets requested for all of our pot luck breakfasts at work.

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Reviewed: Oct. 23, 2009

This was a good recipe. I like that you can really play around with the ingredients in this dish and use different cheese, meats and veggies. I will def make this again and play around with it a little.

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Mikki

Cooking Level: Expert

Living In: Biloxi, Mississippi, USA

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Reviewed: Oct. 20, 2009

We love our cheese and this was delicious. One pan was not enough.

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cookinmomma

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Reviewed: Oct. 19, 2009

Not the best I've ever had - but not bad. Next time I'd use skim milk or 2% milk instead of the sour cream. Just a little too thick and rich for me.

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Lori

Cooking Level: Expert

Home Town: Fontana, California, USA

Living In: League City, Texas, USA

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Reviewed: Oct. 17, 2009

okay I made this recipe but..i changed a few things 1st I sauteed 1/4 onions 1/4 peppers along with mushrooms.I used the shredded pototoes,please note I put pototoes on paper towels a few times too get acess water out of them.then I followed the recipe.my boyfriend really liked it!Id make it again thumbs up!

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summerbetty

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Reviewed: Oct. 14, 2009

Very good recipe and so easy. My husband liked it a lot and he is usually very picky about new foods. Definately will make again.

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summerchloe

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Reviewed: Oct. 13, 2009

Tried this recipe at the campground this summer..we all gather for breakfast on Saturdays. Everyone wanted the recipe. And they ask for it again and again. Made it tonight for the family..My son couldn't get enough..So easy, great for dinner on a chilly night. Thanks so much

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jacki

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Reviewed: Oct. 11, 2009

This was VERY GOOD and easy!! I actually put mine in the crock pot and ran a few errands. It was delicious after 4 hours on low. I will make this again I think next time I will add a chopped onion.

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dymond912

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Reviewed: Oct. 7, 2009

I made this and it came out a soupy mess. I am a pretty good cook and couldn't figure out what I did wrong.

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ang p.s.

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Reviewed: Oct. 7, 2009

Very scrumtious! My husband's favorite part was the ham but I could have done without it. Either way, it's great!

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Samantha

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Reviewed: Oct. 6, 2009

Absolutely delicious recipe. Kids love it and ask for it all the time...

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Swan1972

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Reviewed: Oct. 3, 2009

This was exactly what I was looking for! I made this on a Saturday afternoon, put it in a timed oven during church, and served it about an hour later. Perhaps a combination of cheese sprinkled on the top would have given the casserole a better presentation than just the Parmesan cheese. Something to play with but definitely worth making.

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Freddy08

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Reviewed: Sep. 27, 2009

OMG Soooooo good!! I made this for dinner one night with tossed salad and breadsticks. My family of five almost ate ourselves stupid!! We thoroughly enjoyed the leftovers for breakfast too!! The ONLY thing I changed was to use shredded parmesan on top just because that's what I keep on hand. Can't wait to make this for Thanksgiving brunch!! Thanks so much for the recipe!!

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torianne31

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Reviewed: Sep. 25, 2009

I've made this at least 4 times. I always use a can of cheddar and a can of potato soup when I make it as the others suggested. Also, the first time I made it, I crumbled freshly cooked bacon over it before baking. Oooh...so delicious. Very unhealthy though...you definitely can't have this everyday. So I advise you to get it out of the house if you happen to have leftovers, which I doubt but can happen if you don't have a lot of people eating. I had that situation once and regreted making it because I kept going back again and again to eat it..out of the fridge mind you. This is one recipe that you can't go wrong with. Thanks for posting!!

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Ivette

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Oviedo, Florida, USA

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Reviewed: Sep. 15, 2009

Defrosted the hasbrowns. Added a diced & sauteed onion, a defrosted & squeezed block of spinach, and some freshly ground pepper. Used light sour cream. Delicious. My husband and 22month old loved it. My 5 yr old did not but I expected as much. We ate it for dinner (and have enough for at least one more meal). Thanks!

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LOUISEANDTHEMARTINS

Cooking Level: Intermediate

Home Town: Kinnelon, New Jersey, USA

Living In: Westport, Connecticut, USA

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Reviewed: Sep. 15, 2009

Potatoes were not done enough in 1 hour, took out of oven to have with other dishes. Think it was because the hash browns need to be defrosted first.

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emillerstudio

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Reviewed: Sep. 11, 2009

My family LOVED this recipe. Believe me, as the mom of 3 very picky boys, it is really amazing to find a recipe they ALL like! I made this almost exactly as the recipe called for, except for adding diced green pepper and onion, which I sauteed first so it was somewhat cooked. This recipe is a keeper! I can't wait to take this dish to my next potluck.

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lewisfamily503

Cooking Level: Expert

Home Town: Salem, Oregon, USA

Living In: Tigard, Oregon, USA

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Reviewed: Sep. 10, 2009

I used fat-free sour cream and 2% milk sharp cheddar and it was still awesome. No one could tell the difference. I added some Panko bread crumbs on top of the parmesean for a nice crunchy top.

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Leslie G

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Reviewed: Sep. 9, 2009

Great recipe! Made exactly as shown, and comes out great every time. May turn off some people who aren't fond of parmesean cheese, but you can't please everyone! It adds just the right kick to enhance the flavor of the potatoes. Make sure you get a good quality parmesean, or even better, grate it yourself!

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essayjay

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: Sep. 8, 2009

Made exactly as the recipe states and it was delicious. My husband suggested next time to try it with some sausage, so I am going to try that. Will be using this recipe again and again. Thanks!

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