Reviewed: Mar. 6, 2012

Good. Used cream of chicken soup & half the sour cream, also threw in some real bacon bits. Also used cubed potatoes that had been thawed in fridge. As with others, added time to cooking. After adding 20 minutes in oven, taters still weren't done. Finally stuck dish in microwave for 5 minutes to finish. Will pre-cook taters next time. Kinda greasy (sopped some up w/paper towel) but good flavor. Seasoned w/Tony Chacheri's cajun seasoning-that stuff is great for anything that's slightly bland.

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Reviewer:

criscros

Home Town: Chillicothe, Ohio, USA

Reviewed: Sep. 26, 2011

Would have loved to give this recipe a 5, however, after making it exactly to the recipe posted, the prominent flavor was sour cream. That's really all I tasted. I would make again, however, I would definitely reduce the sour cream to 1 cup and add spices like garlic or onion powder (it was pretty bland). Personal preference would be to add a different flavor soup, such as cream of mushroom or cream of celery so that you have a flavor other than potato (this preference did not count towards rating).

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Reviewer:

Greenleaf Faerie

Cooking Level: Expert

Home Town: Northampton, Massachusetts, USA

Living In: Naugatuck, Connecticut, USA

Reviewed: Jul. 17, 2011

Very good. I reduced the sour cream to one cup and the butter to 2 Tbs based on the other reviews. I also thawed the O'brien potatoes in a colander under running water. I used reduced fat Cream of Celery soup & added garlic powder. I did not heat the soup, butter & cream prior to mixing in; I just mixed everything in a large bowl(stir the soup smooth first) and turned it into a casserole dish to bake. Sprinkled with paprika for color. It turned out very good and I did not have the mess of another saucepan to clean. Good recipe.

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Reviewer:

Shortcut

Home Town: Lockport, New York, USA

Reviewed: Feb. 1, 2011

Amazing! Loved this dish made it for a party and everyone loved it! I thawed the hash brown potatoes first and it tasted amazing. Def. will make again soon.

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Reviewer:

Juran2010

Reviewed: Jan. 1, 2011

Loved this! I did use some suggestions and added a few of mine. I defrosted the shredded hash browns and I used 2 cups of soups instead of one. I sprinkled panko crumbs on top of the shredded cheese and baked at 400 for 10 minutes to brown crumbs then 350 for another 30 minutes. It came out fantastic.

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Reviewer:

Gilta

Cooking Level: Intermediate

Reviewed: Dec. 25, 2010

DE-LISH!!! I mixed part mild and part sharp cheese to make this dish (based on another review). We also found that the potatoes need to cook for a good 60 minutes in order for them to soften. Dish was devoured at our event! Everyone loved it. We ended up adding 4 c. cornflakes (crushed) combined with 2/3 stick of butter to make a crunchy topping. Yum!!

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Reviewer:

Kelly

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Dec. 1, 2010

way to heavy for our tastes. felt like we had rocks in our stomachs afterwards. Won't be making again.

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Reviewer:

SHELLITO

Cooking Level: Intermediate

Home Town: Fergus Falls, Minnesota, USA

Living In: Saint Paul, Minnesota, USA

Reviewed: Sep. 19, 2010

I am rating this with the changes I made. I used 6 oz lowfat greek yogurt and added a can of cheddar cheese soup along with the potato soup. I omitted the 2 cups of cheese and just sprinkled about 1/2 c. over the top and sprinkled panko crumbs over all. It was very creamy and nice!

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Reviewer:

Cabinluvn

Cooking Level: Expert

Home Town: Jackson, Michigan, USA

Living In: Bangor, Wisconsin, USA

Reviewed: Sep. 6, 2010

This was pretty good. I thought it had great flavor. I added another cup of cheese to the recipe. I put 1/2 tsp salt and 1/4 tsp pepper. I thought it was good.

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