The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jun. 22, 2009
Everyone alive knows this is absolutely the best recipe out there! We love it and make it on a regular basis.
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Cooking Level: Expert

Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jun. 21, 2009
This is one of our family's favs. We don't normally use the cornflakes. It is also great with diced ham mixed in to make it a main dish. Also try it with the hash browns that are mixed with peppers, it's great!
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Cooking Level: Beginning

Home Town: Tunkhannock, Pennsylvania, USA
Living In: Knoxville, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Jun. 12, 2009
This was great. I used cream of celery soup in place of cream of chicken.
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Cooking Level: Intermediate

Home Town: Oregon, Illinois, USA
Living In: Tulsa, Oklahoma, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Jun. 9, 2009
This was a good version of the classic cheesy potato casserole. It was fairly forgiving with my substitutions as well. I only had plain yogurt, no sour cream and had to use a mix of white cheddar and havarti cheese. I left off the cornflakes because I didn't have any and my family still enjoyed this one.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: May 30, 2009
I used sharp cheddar and still kind of bland. May pep it up with something else next time.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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Reviewed: May 26, 2009
Delicious and easy. I followed the recipe with the exception of using Mushroom soup instead of chicken as others suggested. I will try the french fried onion on top sometime.
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Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil
Living In: Round Rock, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: May 23, 2009
Use Cream of Mushroom Soup...2 cups of FF Onions on top during last 10-15 minutes
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: May 16, 2009
i made this for dinner tonight its really good. my family loved it . and i made a lot so we can have it for a few night its really yummy. i used cream of mushroom way better . injoy you going to love it :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: May 16, 2009
Very Good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: May 5, 2009
My husband adores this stuff! Also called Texas Potatoes around here! We have an understanding that this is made at least twice a month! I always add extra garlic powder and let it sit overnight before baking, it's soooo much better the next day!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 29, 2009
This is great however takes longer than 40 minutes to bake... 40 min doesnt do it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 19, 2009
Great recipe! I made this for Easter brunch and everybody loved it. I sauted the onions with sausage and used italan seasoning. I didn't have the cereal so I just topped with parmesan cheese. Will make again!
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Cooking Level: Intermediate

Home Town: Escalon, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 12, 2009
Good stuff. Everyone gobbled it up for Easter dinner. I used cream of celery, added diced red peppers and instead of corn flakes i did the french fried onions on top... baked it for an hour as 40 minutes didn't seem to be enough. I'll be making this one again, for sure. Thanks for sharing!
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Miz
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Cooking Level: Expert

Living In: Erie, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 12, 2009
So easy to prepare! I have used cream of mushroom and cream of chicken soup and it tastes great either way. I don't bother with browing the topping either - just pour it over top before baking. Thanks for the awesome recipe!
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Cooking Level: Beginning

Living In: Dayton, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 7, 2009
I've made this recipe twice and it's been yummy both times. The changes I made were using cream of mushroom instead of chicken, omitting the butter, used french's fried onions in place of cornflakes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 6, 2009
Try using hash browns O'Brian, instead of plain frozen hash browns.This will cut down on the amount of onions that you have to chop and the green bell peppers add color and allot of extra flavor.
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Cooking Level: Expert

Home Town: Greenville, Mississippi, USA
Living In: Brighton, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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Reviewed: Mar. 29, 2009
I made this recipe today for brunch. I don't like dishes with only one tone of color, so I added some spinach leaves, mushrooms, and instead of cream of chicken I used cream of potato. I also used two varieties of cheese-- cheddar and mozzerella. I'll post a picture soon. :-) It's a fabulous recipe-- would've never thought to add the sour cream, which adds to the deliciousness.
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Cooking Level: Intermediate

Home Town: Trenton, Georgia, USA
Living In: Rossville, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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Reviewed: Mar. 21, 2009
This turned out really yummy! I used light sour cream, light old cheddar & half fat cream of chicken. I had to use half cheddar and half mozza (ran out of cheddar). I decided to try it with the French's onions instead of cornflakes and man it was delicious! I baked it lid on for 45 then sprinkled with the onions and baked uncovered for about 15 mins. Could have actually stayed in the oven a little longer. Will definetely be making this one again.
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Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Mar. 8, 2009
I used 3 skinned and sliced potatoes and cooked 400 degrees for 1 hour. Also, I only used 2 Tablespoons of butter for the potatoes and 2 Tablespoons of butter for the topping. I figured the Condensed Cream of Chicken Soup would be salty enough so omited the extra salt. Last but not least, I used 1 cup of shredded mild cheddar cheese with 1/2 cup of Mammoth Cheese/Smoked Cheddar mixture. This turned out VERY VERY GOOD!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.67 star rating.
Reviewed: Mar. 5, 2009
My family and I thought this recipe just okay in flavor. My biggest gripe with it is that it was almost TOO rich, if that's possible. With all that sour cream, butter, and cheese it just about made me nauseous after a few bites. I think it could probably be cooked fine with less butter. I could actually see the melted butter pooling at the bottom of the casserole after it was cooked.
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