Reviewed: Oct. 3, 2009

I just love this. So good and comforting. I used shredded hash browns, and by mistake used double the amount of cheddar (medium) because I halved the recipe and didn't change that, but loved it with that much cheese. Also used corn flakes instead of buttery crackers and don't melt the butter and cornflakes together, just dribble the butter over the whole thing. Great consistency, not too dry or moist, just right. Definitely the hot sauce is a plus, you can't taste it as itself so don't worry. I use Frank's Red Hot Sauce. My sister has a version of this using Cream of Onion soup, but we don't have that here, and I really like the Celery Soup in it.

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PEARLIE5

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Reviewed: Jul. 8, 2009

This is a really good and easy basic recipe. I cut it in half and put it in an 8 by 8 in. pan. I also used bread crumbs on top instead of the crackers; I just mixed the crumbs with melted butter and sprinkled on top. I also used cream of mushroom soup--I imagine you could use "cream of any kind" of soup. This recipe could be dressed up to include bits of ham and/or chicken, mushrooms, peppers, or other vegetables. No need to thaw the hash browns before using them. The only reason I didn't give it 5 stars is that it really cried out for some salt and pepper.

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Jill R.

Cooking Level: Beginning

Living In: Albuquerque, New Mexico, USA

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Reviewed: Jun. 23, 2009

I made this for Fathers day brunch, and hubby LOVED it! I didn't have any sour cream, but it was still great. He's already requested it for Christmas morning!

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JRKCR

Cooking Level: Intermediate

Home Town: Greenwood, South Carolina, USA

Living In: Rotterdam, New York, USA

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Reviewed: Apr. 13, 2009

Served this for Easter breakfast. Everyone liked it. I used Ritz crackers instead of the buttery round crackers. Will be making this again.

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HAVEN57

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Reviewed: Jan. 28, 2009

Great recipe, the hot sauce really adds to the flavor! I was short on time so I baked it for 50 minutes at 350 and then another 20 minutes at 400. Turned out perfect!

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Kate

Cooking Level: Beginning

Living In: Omaha, Nebraska, USA

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Reviewed: Jan. 8, 2009

My husband LOVES this dish, and its so simple! I follow the recipe almost exactly, though I use cream of chicken with the celery for more flavor. I sub the hot sauce with the green jalopeno sauce. DELICIOUS, without the burn!! I find it unnecessary to defrost the hashbrowns, I usually forget anyway. I've made this many times, thinking about making this dish with Potato O'Brien. DO try this dish!

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LynFlo

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Reviewed: Nov. 28, 2008

I changed a few things about this recipe to make it a full meal. I browned some lean hamburger meat, with a half bag of birdseye pepper stir fry(tri color peppers and onions)followed the rest of the recipe except the topping, I used french fried onions, added the last 10 minutes of cooking! It was terrific and actually made enough for two meals, we ate Friday night, then had the rest for lunch on Saturday!

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Motherof4

Cooking Level: Intermediate

Home Town: Waco, Texas, USA

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Reviewed: Oct. 29, 2008

This recipe is ok, but I feel it has too much sour cream. Neither my husband nor I cared for the sour cream taste. If I make this again, I'll decrease the sour cream to 1/2 pint.

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undiluted_one

Cooking Level: Expert

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Reviewed: Jun. 16, 2008

I made this for Fathers Day breakfast and it passed the test with flying colors. I used the "southern" style hashbrowns and put my own twist on it knowing what my husband and adult sons would like. I used only one can of cream of celery soup, added one can of cream of mushroom, 1 can of sliced mushrooms, 1 tsp. red pepper flakes, 1 large chopped jalapeno and 2 cloves of minced garlic. I omited the butter and just put a sprinkle of crushed Ritz crackers on top to brown the last 15 minutes. Leftovers were even better today at lunch! Thanks for a new family favorite!!

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pmj

Cooking Level: Expert

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Reviewed: May 26, 2008

Very disappointed. It looked and smelled geat but tasted horrible. I brought it to a cook-out, everyone said it was good but "different". Less than half was eaten from a crowd of 16. The hot sauce was over-powering and it was not nearly cheesy enough. I followed the directions exactly.

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B. Norton

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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Reviewed: May 13, 2008

i omitted the onion and hot pepper sauce, added minced onion, pamrsean and herb seasoning and used cream of mushroom soup. this turned out pretty good, i think i used too much sour cream( i never measure, lol) but i would make this again. my bf LOVED all the cheese on top.

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mistycolleen

Cooking Level: Expert

Living In: New London, Wisconsin, USA

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Reviewed: Mar. 24, 2008

I would give this five stars but hubby and my mother didn't think it was as good as I did. I only used one can of cream of celery and didn't use any crackers on top, I sprinkled cheese instead. I have to say it was even better the next day!

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KSTEP

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Reviewed: Mar. 3, 2008

Very good!! I usually make a different hash brown casserole recipe, but this one was great. The hot sauce gave it a new kick!

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Princess Dork

Cooking Level: Intermediate

Living In: Elgin, Illinois, USA

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Reviewed: Jan. 27, 2008

I loved this dish. I used cream of broccoli soup,added hamburger and green beans, layerd, baked and had a complete meal. Served with bread.

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merpenny

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Greeley, Colorado, USA

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Reviewed: Dec. 28, 2007

This was a tasty recipe. Someone below mentioned cutting the butter out of the recipe, so I assumed it was actually in the potatoes. Looking at the recipe again, I realized that the butter is for the cracker topping - not to go in the casserole. I may have been the only dummy that thought this, but thought I would pass on the info. Also, I tried to make this a little healthier with fat-free cream of celery soup, lite sour cream, and 2% cheese. It tasted just like all the other hashbrown casseroles I have had, so why not save yourself a few calories?

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JAMIETAYLOR

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Reviewed: Apr. 7, 2007

I make this every year for Easter, however last year I didn't have potato chips or the "buttery" crackers for the top. Since I make mine with SHARP cheddar cheese. I used up the "cheesy square crackers" crushed and I will do it from now on. Oh and I use one can of soup.

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BRAT51359

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Reviewed: Jan. 11, 2007

I had half a bag of hash browns doing nothing in the freezer, and thought I'd try this recipe just to use them up. Hash browns aren't my thing, and Husband isn't overly keen on them either, but we thought this wasn't bad at all. I used a little more cheese, and also added some garlic powder. Pretty decent. Thanks, Diane!

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Caroline C

Cooking Level: Expert

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Reviewed: Dec. 27, 2006

tastes good although it was a little runny. i would probably cut down on one of the soups.

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DURKEESPICE

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Reviewed: Nov. 19, 2006

I'm not much on potatoes but I thought this was great! I made 50 servings for my son's football team and they loved it too.

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CANPOLING

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Reviewed: Oct. 6, 2006

For several years, I've been taking THIS version of the popular recipe to every event. Everyone always raves about these and says they're the best they've ever had. They're creamier and more flavorful because of the additional can of soup. Don't be afraid of the hot sauce - it doesn't make the potatoes spicy, it just punches up the flavor. If you are hesitant, just use less. There are a lot of hash brown casserole recipes out there, but THIS is the one to use!!!

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