Recipe by Bailey
"This is an extremely rich dish. Forget about calorie counting here!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
butter, melted and divided
1 (16 ounce) package
frozen hash brown potatoes
1 (10.75 ounce) can
condensed cream of chicken soup
1 (16 ounce) container
1 (16 ounce) package
Cheddar cheese, shredded
This is a dish to experiment with. I've made this for years, and I've made some important changes to it that I find make the recipe better. First, cream of celery soup compliments the crab better than cream of chicken. I've tried cream of mushroom, chicken, etc, and nothing is as tasty in this as the cream of celery. Second, don't buy expensive finely cut hashbrowns. Buy less expensive shoestring potatoes or the cubed hash browns. They hold their texture better and absorb the butter and mixture and make a better casserole consistency, otherwise it ends up soupy, almost like mashed potatoes. When made right, this is a GREAT side dish, but you should experiment to see which way works best for you...
This recipe has potential, but it's a little different for my taste. I used 1/2 c butter and it was way too buttery. Butter oozing from everywhere, Yuck!
This is one of my all time favorites now. Definitely reduce the butter (I only did a half cup in the bottom of pan) and the cheese (I just used one 8 ounce package). I love seafood so this one was a hit. I even made it with smoked sausage kind of as a breakfast casserole. I like this one because I can prepare it the night before and leave it in the fridge and just put it in the oven when I get home from work.
The potatoes turned out really soupy! Way too much butter, and I love butter. Definetly will try again and use 3/4 cup butter.
I used twice the amount of potatoes, and half the butter. Came out GREAT!
This recipe has the potential to be really good. I do wish I had read the reviews BEFORE making it. I agree that it calls for WAY TOO MUCH BUTTER! The dish had butter oozing from it everywhere! Also, I cut back on the cheese to 2-3 cups (8-12 oz). I'm glad I did because the 4 cups would have been too much...and I'm a cheese lover. Will definitely make this again with a butter adjustment. I'll also try the cream of celery soup as suggested by another reviewer. Might even add a little onion for added flavor and a light sprinkle of bread crumbs to top.
This is a great recipe, but I made a few changes to it. I used real potatoes instead of frozen hash potatoes. I peeled, cut, and boiled them along with cut up califlour. When they were done boiling I mixed in 1 cup water with 1 can of cream of chicken soup, I also threw in the crabmeat. When I was done with that, I transferred it into a baking dish and topped it with cheddar cheese to make a lovely casserole. It tasted SOOOOOOO good. Hubby gobbled it up and then asked me to make it the next day. I ommited the sour cream & butter but next time I will definately add it. Thanks for the recipe!!
Very filling and my youngest son could not get enough. Per the suggestion of other reviewers, I used a little less than half a cup of butter,tried cream of celery soup, and used about a cup to cup in a half of cheese. That seemed to work and I did not have the buttery mess that some reviewers spoke about and the cheese was not overwhelming. I was glad I read reviews before I made this one but will definetly make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 504
Summertime is all the sweeter with light desserts that satisfy without weighing you down.
Buried in zucchini? It's time to make zucchini bread! Choose from over 100 recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make rich and creamy au gratin potatoes in four easy steps.
Learn how to make red-potato mashers with garlic-flavored spreadable cheese.
Turn scallops and leftover potatoes into an easy, impressive meal.