Reviewed: Mar. 11, 2012

I ended up making this for a potluck at work. I added cheddar and omitted the onions. Cooked on low for 6 hours created the most yummy brunch item! It was gone in just an hour or so. Definitely a recipe I will be keeping on file.

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Reviewer:

TiffanyJoy

Reviewed: Dec. 31, 2011

Tasty! Be sure not to overcook....

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Reviewer:

mtnmacgrl

Cooking Level: Beginning

Living In: Asheville, North Carolina, USA

Reviewed: Dec. 28, 2011

This was a huge hit! Nice, easy alternative to potatoes au gratin. I used light sour cream - no issues.

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Reviewer:

PiecakesJ

Reviewed: Nov. 6, 2011

I was a little hesitant to make this dish after reading some of the unfavorable reviews...but it was AMAZING!!! I followed the recipe and I can't figure out why others didn't like it. My family and I loved it. I will definitely make it again!!!

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Reviewer:

melm

Reviewed: Sep. 12, 2011

This was easy and very tasty. We have a new favorite comfort food in this dish. I used cream of chicken soup with herbs instead of cream of mushroom just because my family doesn't like mushroom, and cut the recipe basically in half as well. Delicious!

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Reviewer:

RBrittMcGraw

Cooking Level: Expert

Reviewed: Jul. 31, 2011

This was excellent just the way it is written! My entire family loved it! Use a crockpot liner and there is no mess! Lee

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Reviewer:

Lee

Cooking Level: Intermediate

Home Town: Middleburg, Florida, USA

Reviewed: Jul. 31, 2011

Super easy to make. I used refrigerated hash brown potatoes (40 oz total) because I was worried about getting it done in time for a potluck. I used 1 cup shredded cheddar and 1 cup velveeta and added 1 cup chopped ham mostly to add the salty flavor. My family loved it - not too watery and not dried out - just perfect for a picnic. I chose 4 stores only because it must have a LOT of calories so would not make it a weekly staple, but a fun treat for a special occasion.

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Reviewer:

adennis

Reviewed: Jul. 25, 2011

3.5 Stars: Following reviews, I used French onion dip which worked great. I used the cream of mushroom with roasted garlic and that seemed to mess it up. I will make it again because it is easy and frees up the oven, but with regular cream of mushroom. I used cubed hash browns because it did not specify which kind. It was ready in 6 hours on low.

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Reviewer:

Carol

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

Reviewed: Apr. 24, 2011

I made this with cream of mushroom with roasted garlic soup to amp up the flavor based on other reviews. I omitted the onion and used Yoder's french onion dip instead of sour cream. Fantastic and everyone loved it.

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Reviewer:

vikingsfan

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Mar. 18, 2011

Not having time to use the slow cooker, I baked it in a 9x13 pan at 400 degrees for about an hour like one of the other reviewers suggested and added a little garlic powder...just because my husband and I love garlic.....it was delicious! Thank you for submitting! I am sure it is just as good as written!

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