Reviewed: Jul. 2, 2009

Merely ok. Not much flavor. I did use the low-fat, no-fat ingredients but I think there was something missing. I also would thaw the hashbrowns before mixing. They were still a little "raw".

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Jul. 1, 2009

Yummy and talk about comfort food. I used creme of celery soup and added some cayenne for kick. DH loved them!

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Dec. 7, 2008

I used cream of mushroom soup,tex mex cheese mix, as well as 1/2 cup of milk. I fried the onions with a dab of butter and added the hashbrowns for a few minutes then added the rest of the ingred. and baked for 25min at 400f This turned out great!

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Jenny

Cooking Level: Expert

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Reviewed: Sep. 15, 2008

Quite good, but do note that the recipe turns out an extremely small portion. My son and I had this for dinner and had to limit ourselves to just a dab, so there would be some left when my wife gets home from work. If you are cooking for a family and/or have an appetite larger than a bird's, don't think twice about doubling it.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jun. 16, 2008

I'm not much of a cook. Do you think this recipe would be ok to make the night before and then bake the next day?

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Heidi

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Reviewed: Feb. 15, 2008

Yummm....this recipe is so delicious! It makes a great breakfast & also a great side item with dinner! A+++++

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Katie

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Reviewed: Jan. 5, 2008

So easy and a perfect portion for a change!

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PHILLYJH

Cooking Level: Expert

Home Town: Red Oak, Iowa, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Dec. 26, 2007

Excellent and the key to getting this recipe "right" is too watch the amount of Cream of Chicken soup, too much and it over powers the whole dish. I add chunked ham and top with French's onions and serve it alone as a meal.

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Milo1950

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Reviewed: Aug. 3, 2007

My husband and I really liked this! It was super easy to prepare, and with 4 children...that's a plus! The kids weren't fond of it, but I'll definatly makd it again so we can fry up the left overs with breakfast in the morning. The only thing I would do different next time is saute the onions a little before adding to the mixture. The onions were a little on the firm side for my taste. Otherwise, thumbs up!

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pam

Cooking Level: Intermediate

Living In: Thompson, Connecticut, USA

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Reviewed: May 4, 2007

This is some awesome comfort food! Instead of the chopped onion I used onion powder, and I used a shredded chipotle cheddar cheese instead of just cheddar. This is scrumptous! It's great served along side a veggie omelet and bacon strips. Thank you for the recipe!

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Jan. 14, 2007

This recipe was very good. A little hint though, I doubled the recipe for a larger family and the cooking time more then doubled in order to not have crunchy hashbrowns.

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Reviewer:

SCHWAZOO

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Reviewed: Dec. 22, 2006

This is comfort food all the way. I took it to a dinner party and everybody loved it! I coated some corn flakes in melted margarine and spread it over the dish as a topping--this added some appealing crunch to the dish. A definite keeper!!!

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parsonsperson

Cooking Level: Beginning

Living In: Saint Louis, Missouri, USA

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Reviewed: Oct. 25, 2006

I love this recipe and have been making it for several years. I use a container (not sure of the size/large) of french onion dip instead of the sour cream and cream of mushroom soup instead of the cream of chicken. I always double this recipe,its even better the next day for breakfast heated up in a skillet. I have even put dried onions on top at the last 10 minutes of baking for a little extra crunch. MY RECIPE: 1 bag frozen hash browns (thawed for at least a 1/2 hour room temp.) 1 cantainer french onion dip 1 can cr of mushroom soup 2 cups cheddar cheese (more if you like) 1/3 cup butter (more if you like) salt and pepper to taste. Mix all together in a large bowl. Place in a 9 x 12 dish. (I use glass dish) Bake at 350 for an hour. If you like, the last 10 min. sprinkle with dried onions.

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