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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DorkieAsh

Cooking Level: Intermediate

Home Town: Trenton, Georgia, USA

Living In: Rossville, Georgia, USA

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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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Adrenalyne

Cooking Level: Intermediate

Home Town: Sault Ste. Marie, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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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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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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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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Tara

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Reviewed: Mar. 3, 2009

Very delish and definely rich potato casserole. I used to make it in a 9 X 13 pan but do like the results of a deep 3 qt. Corning casserole. I also use fried onion rings to top instead of cornfolakes. I know you can add extra meat, green pepper or anything else but it really is great for a basic potato dish. Thanks for the recipe.

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Bernie

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Hilliard, Ohio, USA

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Reviewed: Feb. 25, 2009

I love this recipe! My girlfriend gave it to me years ago and we've been making it ever since. I always use the diced hash browns and rarely ever thaw it out. I normally just cook it uncovered for an hour to make sure the potatoes are cooked all the way. Also, I use spray butter on top of the cornflakes. So good!

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MG

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2009

This is delicious. Make sure to thaw the potatoes thoroughly before you put it together. Definitely not a healthy dish, but dellicious nonetheless. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Feb. 11, 2009

This recipe was good and easy, but nothing special as my family said--but I really liked it. I did alter and used two cans of the soup because I added chicken to the recipe and probably used a little more cheese and s/c as well. I will make it again but it probably won't be in a regular rotation.

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horselover

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Reviewed: Feb. 8, 2009

Too easy and dee-lish! I added pork sausage and the flavor was great. I will definitely make this again.

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Sock Frog

Cooking Level: Beginning

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Reviewed: Feb. 5, 2009

UMMMM, FREAKIN' AWESOME! I only make it once a year though because it's not so good for the hips...

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sailshonan

Cooking Level: Expert

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Reviewed: Feb. 5, 2009

What can I say...YUMMY. I make this all the time, especially for holidays and get togethers! Great base recipe, I have made a lot of variations to this and it always comes out great.

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KKOSCH

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Reviewed: Feb. 1, 2009

We LOVE this recipe! I make a few changes that we prefer, but I'm sure it is excellent as is as well. I use the southern style hashbrowns (cubes), cream of mushroom soup, and ritz crackers instead of cornflakes. I leave everything else exactly the same. This is so fattening, but so yummy!

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HUDDLEBUTT

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Reviewed: Jan. 27, 2009

I have been making this dish for at least 15 years and it's always a hit! one thing I do different is i never thaw the potatoes. it becomes too soft. I use the frozen Ore ida potatoes with onions and peppers. Also, i have used the mushroom can soup and didn't like it as much as using the chicken soup.

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Vane

Cooking Level: Expert

Home Town: Lima, Lima, Peru

Living In: Alexandria, Virginia, USA

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Reviewed: Jan. 26, 2009

I followed the recipe as listed with the exception of omitting the topping. Great recipe! Everyone who ate it, loved it!

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Leah

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Reviewed: Jan. 23, 2009

Love love love this recipe. I use mushroom soup instead, and still yummy if you don't have cornflakes on top.

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Danielle Laroche

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Jan. 21, 2009

I have been making this for quite some time now but never got around to reviewing it. I bring this to all the holidays and bbqs and everyone loves it. I bake for 45 minutes covered and then bake for 15 minutes uncovered. Great recipe!

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DAWNCIL

Home Town: Staunton, Illinois, USA

Living In: Benld, Illinois, USA

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Reviewed: Jan. 13, 2009

awesome. simple and tasted great!!

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jbrnbsn270

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Reviewed: Jan. 1, 2009

This is a great recipe, I've been making it for 10 years now. Sometimes I make exactly as written but also make this with cut up left over ham for a filling leftovers meal. Yum!

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Shana :o)

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2008

This is the 2nd time in 2 weeks I have made this so I had to leave a review! This was YUMMY!!! I made this on Christmas eve and put it in the oven Christmas morning and it was delicious!! I browned some Jimmy Dean sausage and put it in the mix and it was awesome! My husband ate himself sick! :) We have company coming so I am making it again today to put in the oven tomorrow! Thank you for an awesome recipe!

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luv2cook4myfamily

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Reviewed: Dec. 31, 2008

I am giving this 5 stars and not 4 because the pan was cleaned out quickly at a church pot luck, and I doubled the recipe. To me it was a little bland and I am not sure what it was missing, I did omit the little bit of salt because the canned soups are so high in sodium... I will make it again and try adding more spice and/or onions, peppers, something...

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