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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kim*designer

Cooking Level: Expert

Home Town: Elizabeth, Pennsylvania, USA

Living In: Washington, Pennsylvania, USA

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Reviewed: Sep. 3, 2006

I did not care for this recipe as much as others on here. I miss my regular recipe which calls for melted butter and more shredded cheese. Thanks.

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Jun. 14, 2006

I did everything like I was supposed to, except I added a diced ham slice to it. It seemed to be lacking something or maybe just too mushy...not sure which. Sorry Diane, I won't be making this again.

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HEART2HEART

Cooking Level: Intermediate

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Reviewed: May 22, 2006

Turned out great! I used cream of chicken soup instead of the celery, and it worked great. I also added a couple minced garlic cloves just for a little bite. Loved it! Very tasty.

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Apr. 17, 2006

I just made this as an accompaniment to a ham dinner and everyone raved! Delicious and easy, but not low fat. I used diced hash brown potatoes and substituted cream of chicken soup for cream of celery. This is delicious and tastes you like you slaved away in the kitchen!

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Liza

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Reviewed: Dec. 30, 2005

This was a great starter recipe. I’m no morning person, so night before or not I don’t fuss with breakfast stuff much. But hash browns are, after all, just potatoes and I think a grand foundation for a supper casserole as well. I used 1 can cream of celery and 1 can cream of mushroom. I had a little cheddar, but I also threw in some Mexican blend cheese and a good dose of Velveeta cubed. I also made this to use up leftover ham, about 2 cups cubed. I tossed in about 1 ½ cups of frozen green peas for more color and a supper green veggie. I used 2 Tbsp. Franks hot sauce ‘cause I love the stuff, mainly because it’s hot but not too firey hot. Because it was supper I skipped the cracker topping and used the ultimate (but pricey) king of all casserole toppings, French fried onion rings. Generously dot with butter and it’s divine. Not low cal but delish.

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JUSTCYN

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Bay Minette, Alabama, USA

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Reviewed: Dec. 28, 2005

I enjoy this one every year. It's a little on the creamy side, I could probably cut down on the sour cream or cream soups, however the flavor is wonderful. My family enjoys this one along with scrambled eggs and bacon on Christmas morning. Easy to make ahead and just put in the oven when you're ready to bake.

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IVERYGIRL

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Reviewed: Nov. 26, 2005

I put a little bit too much butter in this one and the result was a bit greasy. Flavor was good though. I didn't have enough sour cream so I halved with some cream cheese.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Nov. 19, 2005

I used cream of chicken, and didn't used the crackers on top, and it was delicious! My kids even liked it.

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DEHIA

Cooking Level: Expert

Home Town: Hahnville, Louisiana, USA

Living In: Augusta, Georgia, USA

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Reviewed: Oct. 13, 2005

These are terrific! I did leave out the hot sauce (personal preference) but everyone loved it and demanded that I keep this and make it often. What a success!

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JJN1880

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Reviewed: Oct. 3, 2005

This is the same recipe that I have been making for 30 years but without the hot sauce. That sounds like a good idea. This dish is always a winner at any time.

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Nancy

Cooking Level: Expert

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Reviewed: May 17, 2005

I love this casserole! My mom used to make it all the time and I loved it! My mom also used to put ham in it sometimes for a main dish and the recipe she had, didn't have any tabasco sauce in it. I'm happy I found the recipe!!

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ILOVEMYAIRMAN

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Reviewed: Apr. 11, 2005

I used this recipe to replace a hashbrown casserole recipe that I had lost, and I prefer this one. I used the Bob Evans brand hashbrown and I thought that added extra spice which was good. I also added some paprika for color and spice. I used one can cream of chicken and one can cream of celery. Although these took a while, they came out really tasty, I made them ahead of time and they heated up well. The only other change I would make is to add more cheese, cut in half the amount of crackers for the topping bc I thought there was too much topping, and cut the bake time w. the topping back to 20 minutes. Thank heavens I checked mine 20 mins in or I would've had a burnt ritz cracker crust. A nice Sunday side dish.

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Jason

Cooking Level: Expert

Living In: New Hartford, New York, USA

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Reviewed: Jan. 3, 2005

This is a great, easy recipe. We altered a few things (didn't use cracker topping or add the hot sauce, and used spinach dip instead of sour cream)- it still turned out great! Will definetly make again!

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THEPITCLUB

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Reviewed: Dec. 8, 2004

This recipe was great. I substituted the cream of celery soup for cream of mushroom. My husband went crazy over it.

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HETHAJEAN

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Reviewed: Nov. 12, 2004

This is a great recipe! Definetly will make it again.

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LULUDANCE

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Reviewed: Apr. 2, 2004

This recipe was just not all that great. Not worth wasting the ingredients on this.

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SEE NU

Cooking Level: Expert

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Reviewed: Jan. 31, 2004

This recipe was so good and so easy, just the right amount of hot sauce. The things I changed were the soup, I used Cream of Corn Soup because that was the only one I could find without wheat in the ingredients, I also used margarine instead of butter, and I changed the crackers to corn chips. Thanks so much.

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Irene Graver

Cooking Level: Intermediate

Home Town: London, Greater London, England, U.K.

Living In: Calgary, Alberta, Canada

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Reviewed: Jan. 30, 2004

This is so easy, and it turned out great! I substituted onion powder for the chopped onions (hubby doesn't like the texture of them), and crushed up some italian-seasoned croutons as a substitute for the crackers. I also added 1.5lb. lean ground beef (pre-cooked). Big hit - no leftovers! This one goes in my recipie book.

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SIGMAR

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