Reviewed: Jan. 25, 2004

Great, this can be cut in half for if your eating it for dinner, makes enough for an army!

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Reviewed: Jan. 24, 2004

Great recipe that's easy to make and with ingredients I usually have on hand. The only change I made was to omit the hot pepper sauce for the children's sake but did sprinkle a little on top my own serving. I found the cooking times to be correct if put in the size baking dish called for. The crumbs on top might get too brown if you cook it in the top half of your oven so take a peek after 15-20 minutes. It even could be mixed up the night before then baked in the morning. Add a stack of pancakes and some crisp bacon strips and you've got a meal fit for overnight guests.

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ARNOLDIRR

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Reviewed: Nov. 14, 2003

Today I cooked this delightfully rich dish for 7 painters at our church. I thought there would be leftovers - they ate the whole dish. I added frozen Italian beans to this dish, otherwise I went strictly by the ingredients. Thank you Diane!

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B. A.

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Reviewed: May 15, 2003

this was really good and easy to make. i mixed things together in a bowl before baking as suggested,left out hot sauce,added 2oz jar of pimentos for color,doubled the pepper,added 2t.salt and substituted 1 can cream of chicken soup(what i had on hand). like being able to do that with recipes and still have them taste good! it was a hit...planned on having some leftovers for tomorrow... minimal leftovers...so much for my plans!

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RHONDADBE

Cooking Level: Intermediate

Home Town: Marion, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jan. 26, 2003

I love this recipe. Have been making it for years with just a few changes. First, I leave the butter out. I always found there to be enough fat in the cheese. Plus, I use cream of chicken soup rather than cream of celery and don't add the hot sauce. I agree with a previous reviewer and only add the cracker crumbs the last 5-10 minutes of cooking. I have never had anything but rave reviews for this casserole and I even will eat left overs by themself for lunch the next day. A must for any BBQ!

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Dec. 18, 2002

I love this recipe!! I make it every year for our office Christmas party and I alway get requests for the recipe. Last time I used crushed potato chips for the topping, and sometimes I add diced ham to make it a main dish. *Laura*

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MAILGRRL

Cooking Level: Expert

Home Town: Waldwick, New Jersey, USA

Living In: Wellington, Florida, USA

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Reviewed: Nov. 29, 2002

Very easy and tasty. I have given out this recipe dozens of times.

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LUCYFAN83

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Reviewed: Jul. 6, 2002

This is easy and great tasting. I ate it in 3 meals by myself. YUMMMY

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GYLENE

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Reviewed: May 4, 2002

Super easy, makes alot and is a real crowd pleaser every time.

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LillysMom

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Reviewed: Apr. 11, 2002

I made this for Easter dinner and it was a huge hit. Everybody loved it! I'll be making it again and again.

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ISHKABIBBLEMOM

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2002

I really tasted the tabasco in this so those who don't like spicy may not like it. I however thought it was easy to prepare and tasted great. I will fix it again.

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BLHILL

Cooking Level: Expert

Living In: Arlington, Texas, USA

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Reviewed: Dec. 28, 2001

I thought the cooking time was too long on this recipe. The crackers got too brown on the second go around and the original 50 minutes made the potatoes dry. I think it should be 30 minutes and 5-10 minutes.

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MTACKE

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Reviewed: Dec. 28, 2001

For me, it is best as an adult side dish.

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ROBERTAB

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Reviewed: Dec. 27, 2001

This recipe is a new hit! I made it at Christmas for some picky eaters and they all loved it! Thanks!

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KRALLS

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Reviewed: Nov. 4, 2001

Great recipe!!

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LUVNGRAMS

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Reviewed: Apr. 25, 2001

Very good recipe, and so easy to make. My family loved it!!! Thanks.

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SLUGBUGGY

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Reviewed: Apr. 24, 2001

These potatoes are awesome! I didn't have any cheddar cheese so I used a jar of cheese whiz and they came out reallllllyyyy cheesy & creamy! I've made them twice for groups of 20-25 people and they got rave reviews both times. Delicious!

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JUSTBRANCHES4

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Reviewed: Apr. 15, 2001

A great make ahead potato dish. I mixed the day before and baked later. I used one can of cheddar cheese soup and one can of the cream of celery. Next time I would like to try the Nacho Cheese soup for added zip. I put most of this into a large dish and decided to experiment with the 1/4 or so left. I added lots of Hormel Real Bacon Pieces, a bit of extra sharp cheddar cheese and some chopped green onions. It tasted like a cross between potato skins and baked potatoes all the way. We preferred these over the other...although they were both really good.

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