Reviewed: Dec. 2, 2009

pretty good but next time i think i'll combine the sour cream, cheese, and soup separately, and throw in a cup of milk just to make it creamier. also, i'm not sure the grated cheese is necessary at all. next time i think i'll put more chedder cheese on the top.

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hurlingturtles

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2009

This recipe is SO good exactly as written. Do not change a thing. It doesn't even need salt or pepper. I didn't use the traditional string hashbrowns. I used the hashbrown chunks and a maple ham. Everyone raved about this casserole. I will be making it for my husband's family on Christmas morning. I can't wait until Christmas to eat it again. You won't be sorry you made it. Enjoy.

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Hotmamma

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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Reviewed: Nov. 30, 2009

These were so good! Had ham left over from Thanksgiving and needed to find so ham recipes. Made this for breakfast and it was a huge hit with my husband, in-laws, and the kids. These are very rich, but oh so good. Served them with eggs.

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hparks75

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Reviewed: Nov. 30, 2009

Delish! I made this for Thanksgiving and everybody loved it. I made it with fat-free sour cream and reduced fat parm cheese to cut down on the calories a bit. Also skipped the ham. I will definitely make this again soon!

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SayRa

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Reviewed: Nov. 30, 2009

WOW! This was amazing! I didn't change anything, and it was very, very good! Easy to prepare, and everyone loved it! Thank-you for the awesome recipe!

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Dana

Cooking Level: Intermediate

Living In: Eau Claire, Wisconsin, USA

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Reviewed: Nov. 29, 2009

Easy and delicious. Added garlic powder and pepper.

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Coates

Cooking Level: Expert

Home Town: Gilbert, Arizona, USA

Living In: Johnson Creek, Wisconsin, USA

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Reviewed: Nov. 28, 2009

This was WONDERFUL! In fact I made a lot and hubby and I had it three nights in a row with dinner rolls. I used two packages of O'Briens hashbrowns, 2 cans cream of potato soup and one can cheddar cheese soup. Then used half the container plain sour cream and half a container of french onion sour cream. Also doubled the amount of diced ham and a little more shredded cheese. What a great dish!

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Amy Z.

Cooking Level: Intermediate

Living In: Duluth, Minnesota, USA

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Reviewed: Nov. 25, 2009

Excellent! I made this for a department breakfast at work and it was a hit. The only thing I changed is I did add 16oz of ham and one chopped green pepper. Also, one major thing I would recommend is when you buy the frozen hash browns - make sure to *thaw them out and DRAIN THEM* before putting them in the pan. Squeeze all the excess liquid out. That made a huge difference. I am going to cook this for breakfast on Thanksgiving morning. Great recipe!

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Lori

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Reviewed: Nov. 23, 2009

I liked the addition of ham in this. My hash brown were thawed out and I only used one can of cream of mushroom soup with a little more than 16 oz sour cream. My 19 mo. old daughter loved this, but my 4 yr old won't touch anything with cream of ** soup in it. Thanks for the great recipe.

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amandak23k

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2009

We thought this was a fantastic dish! Had the left overs for breakfast as we had original dish for dinner. Yum-O!

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Tracy

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Reviewed: Nov. 18, 2009

This is awesome!

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Tiny Blonde

Cooking Level: Intermediate

Home Town: West Milford, New Jersey, USA

Living In: Hopatcong, New Jersey, USA

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Reviewed: Nov. 15, 2009

Really good! Didn't have cream of potato soup, used cream of mushroom instead. Also, I browned the hashbrowns a bit before mixing with the other ingredients. My family devoured it! Thank you for the recipe.

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Lori

Cooking Level: Expert

Home Town: Mesquite, Texas, USA

Living In: Shreveport, Louisiana, USA

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Reviewed: Nov. 15, 2009

I am a broke college student that can not cook, but even I can make this! I can finally go to my family's Thanksgiving/Christmas dinners and have something to offer :) Oh, for those of you that like adding the onions and peppers...OreIda has frozen hashbrowns with those peppers already in the bag. BUT make sure you get 2 of them because they only have 20oz. not 30.

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Cheer4Vols

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Reviewed: Nov. 7, 2009

Love this recipe. We have it Christmas Morning!

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Shizztastic

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Nov. 6, 2009

whole family enjoyed was quick will make again

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markandbeck

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Reviewed: Nov. 4, 2009

Yummy. My aunt made this the last time I went to visit, but I didn't get the recipe from her, and I was hoping this was the same one. From the wonderful taste, I think I found it. I made this for dinner tonight and the kids loved it. I did add some pepper to the recipe, replaced the parmesan cheese with some extra cheddar and I didn't measure the hash browns but used over half of a 64 oz. bag. This will definately be added to our normal menu!

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Kat D ~ Dreamkat29

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Fort Riley, Kansas, USA

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Reviewed: Nov. 4, 2009

This recipe has been the go to for a easy quick put together breakfast casserole. Everyone requests that I make this. It also smells like Christmas morning when it's baking. Yum

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AUNT BRENDA

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Reviewed: Nov. 2, 2009

nom nom nom...this was very, very good and very, very easy to prepare. I added a small chopped onion, but other then that, followed the recipe exactly as it was written. Similar to "cheesy potato casserole", but the cream of potato soup instead of the cream of chicken soup actually bumps this casserole up a few notches! Delish, will make this one again and again and again...

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