Reviewed: Mar. 26, 2012

love this recipe! its a big hit at all family functions i bring it to. really close to cracker barrells hashbrown casserole. have made several times and will make again in future!

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Reviewer:

gunsmom

Reviewed: Jan. 3, 2012

So disappointing. Next time I will try to follow Breakstone's recipe for cheesy potatoes. This recipe seemed to be off in terms of ingredient amounts and instructions. I have a fridge full of "cheesy potatoes" and I am just delaying the inevitable - throwing them out!

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3 users found this review helpful

Reviewer:

Lynsey

Cooking Level: Intermediate

Home Town: Coraopolis, Pennsylvania, USA

Living In: Bangor, Maine, USA

Reviewed: Dec. 24, 2011

As is, the recipe is pretty good. Now, add in a small amt of chopped onion and use shredded cheddar on top, as well as a little mixed in with the potatoes, and the recipe is off-the-charts good. I make this (with my changes) every holiday and it is always the most complimented side dish,

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Reviewer:

andrea77

Reviewed: Oct. 14, 2011

This recipe is excellent as a side dish to almost anything. The only thing that I do differently is add frosted flakes to the top for the last 10-15 minutes of cooking time.

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3 users found this review helpful

Reviewer:

redwngs

Reviewed: Apr. 17, 2011

My family really liked these. The only thing lacking was some kind of crunch (a topping maybe).

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1 user found this review helpful

Reviewer:

MNmom2010

Reviewed: Mar. 1, 2011

Very delicious! The only change I made was using 32 ounces of hash browns instead of the 16 ounces the recipe calls for. I used hashbrowns with onions and peppers already in then to give it a bit more flavor like some of the other reviewers suggested. Also I put shredded cheese on top of the hashbrowns. I used a lot more butter than 1 tablespoon! I put about 1 stick of butter on top of the shredded cheese, then put on the cubes of cheese(I used about 10 1/2 ounces of processed cheese). Then I put crumbled up corn flakes on top and then about 1/2 a stick of butter on top of that. The only other altercation I made was I used a bit of garlic powder, salt, and pepper but not much! It turned out fantastic!!! Thanks so much for the recipe!

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Reviewer:

tiffanyneiman

Reviewed: Feb. 18, 2011

Excellent side dish for ham, but am i the only one that thinks 16oz of potatoes is way off? I used 32oz of potatoes, leaving the rest of the recipe portions alone. I also used light sour cream and added some diced onion, dash of salt, and pepper. Add crushed corn flakes sprinkled with butter for additional appeal.

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5 users found this review helpful

Reviewer:

Michigander033

Cooking Level: Intermediate

Reviewed: Feb. 5, 2011

These were pretty ok for a morning banquet. I also halved the sourcream and was happy with the cheese:cream taste ratio. Def. added more potatoes for same amt of cheese. Didn't need the butter though I buttered the bottom of the pan instead. I added powedered garlic & minced onions for flavor & chopped bkfst sausages. I layered the soup mix over the pots then put cheese on top. This was ok but it remained layered & I think I should have mixed the soup w/the pots as the recipe says to. I used mostly thawed pots & still cooked for nearly the whole time. Only spots of the top browned but it remained creamy in the middle more than the outside, maybe because I didn't mix. Dried up a little before serving. I would use these for a morning banquet again. Thanks.

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Reviewer:

Michelle C

Reviewed: Jan. 29, 2011

Yum!! Just make sure you cook it much longer if you are using frozen potatoes. Also, 16 oz of potatoes isn't enough. Used the 32 oz. bag.

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4 users found this review helpful

Reviewer:

Lovepie

Cooking Level: Intermediate

Reviewed: Jan. 2, 2011

I've been looking for a base recipe I can tweak to make my own, and one that will compete with my sisters'. This one has potential. The modifications I started with were to puchase the frozen diced potatoes that have onion and pepper in them for flavor. I substituted Cream of Celery soup as well. I used 1/2 processed cheese and 1/2 shredded cheddar. Reduced the sour cream by 1/2, and took another reviewers suggestion to crumble corn flakes on top. I found the cooking time a 30 minutes left the potatoes a bit too hard for my husbands liking. I happen to like them with a little hardness left in them. Next time I'll try cooking them 45 minutes. I may also try seasoned shredded potatoes. They may hold the mixture together better.

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