Reviewed: Sep. 28, 2009

Very good. I would have rated it 5 stars if it some bites hadn't tasted quite so much like soup. I will try it next time with only 1 can of condensed soup and a bit more milk instead. I used light sour cream, and 2% milk and cheese...did not disappoint in creamy richness.

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leah99baylor

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Reviewed: Jun. 1, 2009

The only thing that didn't work out with this recipe was that it was more sauce than potatoes (so to speak; it's not exactly a saucy dish). I'm going to try twice as many potatoes next time and see what happens.

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Arual

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Reviewed: Jan. 10, 2009

I make this recipe with a few modifications. 1st, I do not use paprika or dill weed. I also use 2 cans cream of celery, rather than cream of potato soup. And I add a package of Eckrich polish kielbasa, cut into bite-sized pieces. About 5 minutes before it's done, I top with french fried onions to brown.

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CHEYENE23

Cooking Level: Expert

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Reviewed: Oct. 7, 2008

Awesome! Although probably doesn't need as long in the oven - could be my oven, though. I will be making it again exactly as written (save about 1/3 of the cooking time).

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Lori

Cooking Level: Expert

Home Town: Fontana, California, USA

Living In: League City, Texas, USA

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Reviewed: Apr. 2, 2008

Fabulous. I did omit the paprika and I mixed all the cheese into the potato mixture. I was afraid the cheese would get hard on top. It turned out fantastic and I'll definitely make this one again.

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MANDDREED

Cooking Level: Expert

Home Town: Akron, Ohio, USA

Living In: Norton, Ohio, USA

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Reviewed: Dec. 5, 2007

This recipe is great! I make it every year for Thanksgiving and Christmas as it is always requested by family.The only thing I do different is add 1 to 2 cups of sharp cheddar cheese into the potatoes as I like mine really cheesy and the sharp cheddar gives it a little tang.

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ROB0382

Cooking Level: Intermediate

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Reviewed: Aug. 22, 2007

It was really good and quick but next time I will change a few things. Like less sour cream, and the onions were still crunchy.

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funnyfacesx3

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Reviewed: May 12, 2007

I made this recipe for my family, it was delicious. It received rave reviews. It was also very easy to put together.

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Tracy

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Reviewed: Apr. 4, 2007

My hubby just loved it! He said please make it even when we don't have company.I thought it was pretty good myself.

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Heather Rose

Cooking Level: Intermediate

Living In: Clearwater, Florida, USA

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Reviewed: Mar. 5, 2007

This was good. The only thing I changed was to use two cans of cream of celery rather than a cream of potato.

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angelasunshine

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2007

These are good but they are really rich, you don't want a whole lot of them in one setting.

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wkay

Cooking Level: Intermediate

Living In: Pawnee, Oklahoma, USA

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Reviewed: Feb. 9, 2007

Was extremely easy to make and was very delicious.

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tracylee24

Living In: Waterloo, Iowa, USA

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Reviewed: Jan. 17, 2007

OH MY GOSH!!!! This was sooo good. I couldn't stop eating it and my husband is normally very picky about what he likes and he LOVED this recipe. It was so easy and cheap as well which I always look for when I make something new. The only thing I might try next time which my husband recommended is to grilled the onions before I put them in the dish.

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Jenni Rose

Cooking Level: Intermediate

Living In: Cypress, California, USA

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Reviewed: Dec. 20, 2006

We had this with sliced Honey White Loaves and Chunky Applesauce, both from this site, and it was a very good "comfort food" dinner--the potatoes are delicious. I subbed mushroom soup for the potato soup, onion powder instead of onions (too lazy to chop), half-and-half for the milk, only used 1/8 tsp salt, added 2 Tablespoons bacon bits and about 1/4 cup parmesan cheese--and I mixed the cheddar cheese in with the entire mixture with none added to the top. I couldn't taste the dill weed so will add more next time. I like this recipe because it doesn't call for a half stick of butter! Very good; I will definitely make this again.

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Dec. 14, 2006

I made only a half batch, last time I made a lot of something off here it didn't work out. This was good. I shredded my own potatoes instead of using frozen, but it according to other reviews this doesn't sound necessary. I had no dill weed on hand so omitted it I added cut up polish sausage. I plan on making this again for Christmas dinner. I think I would like to try the dill weed, I think having the extra flavor in it would be a bonus, but is fine without it.

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outerspacey

Cooking Level: Beginning

Home Town: Traverse City, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Nov. 21, 2006

Awesome taste! Not very healthy. (If you care)

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bigdog

Cooking Level: Intermediate

Home Town: Princeton, Illinois, USA

Living In: Mahomet, Illinois, USA

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Reviewed: Oct. 27, 2006

We liked this, I did cut back a little on the sour cream and added a little more dill. Everyone loved and we had no leftovers.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Oct. 5, 2006

I thought these were great. They are very easy to make and everyone loved them. Its a wonderful twist on potatoes that everyone will love

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Dani

Cooking Level: Professional

Home Town: Detroit, Michigan, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Aug. 20, 2006

I took two batches of this to a church picnic/potluck and when I went back to get seconds it was GONE! I did make a few changes though. I used cream of chicken and cream of mushroom soup instead of celery and potato soup, and I also used about 4 cloves of garlic, and a little more cheese. I didn't use the dill weed since I didn't have any, but it wasn't lacking in taste. Delicious.

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MissaRae

Cooking Level: Intermediate

Home Town: La Grande, Oregon, USA

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Reviewed: Jun. 11, 2006

These were wonderful. Used cream of mushroom soup instead of cream of chicken. I was surprised how good the hash browns turned out. Have made several other dishes with frozen potatoes! Great!

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