Very yummy with these changes: HALF the butter is plenty. No extra salt needed!! I prefer the cubed frozen potatoes to the shredded hash browns. For fresh onion, 3 Tbsp. of dry minced onion was easier and not too strong. The pepper adds a lot of flavor, and while I usually use cream of mushroom, this time I used and preferred cream of chicken.

Loved it! Even the picky eater ate it. He looked at it and didn't want to try it, but once he did, he was hooked. The only changes I made were to use cream of potato soup (it's what I had on hand), I cooked it for an hour and I used french fried onions on top. I can't wait to have the leftovers!

A family favorite! Sometimes I use cream of celery instead of chicken and I like to add a little more sour cream too. Sauteeing the cornflakes in butter is a useless step, they will crisp up perfectly in the oven!

LOVED this dish! Served to two other couples tonight with pork tenderloin & everyone said they liked it. Heard that it was creamier than one had made with her recipe that is similar. I used cheddar cheese & I see what on revier said about a little greasy, but we let it sit on top of the stove for a bit when it came out of the oven & I think that helped. I will be making this again for sure! Definatly a keeper for our house! Thanks for posting! Very easy to make! Oh, I did only need 1 1lb bag of potatoes, there was no way you needed 2 lbs of potatos! Also used cream of mushroom soup...

I have tried many "cheesy potato" casseroles but this one is the best. I don't put any toppings on it but I do pour some melted butter over the top to help it brown. I love it!

This recipe was OK. I like my sisters recipe better (sorry!). The casserole seems bland, but it could be b/c I like spicy foods. I need to see what my sister's recipe has in it that is missing from this one... Don't get me wrong, this was good (just not like my sis's). I used reduced fat ingredients (i.e. sour cream, soup, etc.), so that may be the problem (?). Thanks anyways!

I thought there was way too much potato hash browns in ratio to the other ingredients. I didn't think it had much flavor at all really. Next time I will cut back on the potatoes. I also used saltine crackers instead of corn flakes as one person suggested and it was horrible. Next time I will definately use corn flakes for the topping.

Very, very good. I used mushroom soup and topped it with parmesan cheese as suggested. Also baked it twenty min longer. Wow this is good.

This an excellent recipe whether you serve it with fish or steak. You can use saltine crackers crushed when you don't have cornflake crumbs. flavor is just as good.

Family loves this. Leftovers go pretty quick.

Thanks for this great Hash Brown Casserole recipe. We made this for a wedding party of 135. We are still getting great reviews from people who were at the wedding! The ratio we put in worked out perfectly with only a little left over! Thank You!! Annette White, Hawarden, Iowa

I have made this casserole for years and it is a family favorite-with a few minor adjustments. I always use cream of mushroom soup, then bake with no topping for 45 min. Remove from oven, and sprinkle 1 cup plain rice krispies (not the frosted ones!) over the top, drizzle with melted margarine/butter, add some snipped green onions and sprinkle with Parmesan cheese. Return to oven for 15-20 minutes...and ENJOY!

Made this for Father's Day. It was a big hit. Modifications: 1/4 cup of melted butter, cream of mushroom soup, colby shredded cheese instead of cheddar [has a tendency to be really greasy]. Other than that I followed the recipe as given. Will definately make this again!

I usually don't bother with a topping on this...and I usually use cream of mushroom soup. This is a fantastic recipe. Ultimate comfort food, and super convenient, since it uses frozen hashbrowns. Thanks! :-)