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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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Reviewer:

Heidi
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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Reviewer:

Katie
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 5, 2008
So easy and a perfect portion for a change!
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Reviewer:

PHILLYJH
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Cooking Level: Expert
Home Town: Red Oak, Iowa, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
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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Reviewer:

Milo1950
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 6, 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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2 users found this review helpful

Reviewer:

pam
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Cooking Level: Intermediate
Living In: Thompson, Connecticut, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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Reviewer:

MOLLE888
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Cooking Level: Intermediate
Home Town: Bethesda, Maryland, USA
Living In: Fairfax, Virginia, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
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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2 users found this review helpful

Reviewer:

SCHWAZOO
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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Reviewer:

parsonsperson
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Cooking Level: Beginning
Living In: Saint Louis, Missouri, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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Reviewer:

TONYA T.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 10, 2006
I've made this several times. I liked it because of the serving size. I think it could feed 3 or 4 though.
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Reviewer:

Diny43
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