Reviewed: Nov. 21, 2009

My mom has been making this for us since I was a kid, only she sauteed a real onion in butter and then melted the soup, sour cream and (a lot of) cheese together in the same pan and then combined that with the hashbrowns. She would also crush up the cornflakes with some melted butter and then sprinkle that on top - more fattening *haha* but absolutely delicious. I've never met anyone who didn't like this recipe, it's definitely one of my favorites.

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Jessica

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Reviewed: Nov. 21, 2009

I loved this casserole the first time I had it in a work related event. Since then (last 3 years) it's become a must for Thanksgiving Dinner. I did tweek it a bit also. I only use 1 can of cream soup and I also dice 1/2 a medium onion, sautee it and add to the mix. I've also prepared this the night before with diced ham or crumbled sausage and baked it the next morning for beakfast....Yummm! The downside is I don''t make often because it has so many delicious calories :(

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LuvstaCook

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Clewiston, Florida, USA

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Reviewed: Oct. 6, 2009

It's kind of funny when I have my baked potatoes I drown it in sour cream and I love it. Ironically, this is what the casserole reminds me of and I didn't like at all. Thanks for the recipe though, its always nice to try new things.

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LoveMexiFood

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Sep. 27, 2009

Very good. I used 1 can of chicken soup rather than two, used refrigerated shredded potatoes (2#), added a little garlic salt, sauteed the onions before adding to the casserole and eyeballed the cheese...used a lot more than stated. It took a lot longer to bake than the time stated but it seems to be a forgiving casserole as I baked it for the time stated and then kept it in the oven (at 350) with the ham, turkey breast, and baked ziti that I was reheating for a get together. All told, it was probably in the oven for a total of two hours (covered) but it didn't burn or dry out. Thanks for a good recipe Louise!

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sparkles

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2009

I doubled the recipe! I used mushroom soup instead of chicken. I browned 2 lbs. of sausage with diced onion, other than that, I followed the recipe. When it first comes out of the oven, it's pretty much SOUP! But after a night in the fridge, it was REALLY good!!!

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dave

Cooking Level: Expert

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Jun. 3, 2009

Made this for Bruch on Christmas morning. What was nice was that I made it the night before and put it in the fridge. I didn't have any leftovers! I have also made this as a mid week side dish, my whole family likes it. But it's hard on the wast line. I have subbed w/ low fat/fat free ingredients (cheese soup, sour cream etc) and no one noticed the difference. A great recipe!

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smyliee

Cooking Level: Intermediate

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Reviewed: Jun. 2, 2009

This was so easy to make, it tasted like a loaded backed potato, I didn't add the corn flakes as a topping i used bread crumbs instead and added some bacon bits.

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KateY

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Reviewed: Apr. 28, 2009

Awesome, great for camping trips. Just heat and eat.

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Cathy Marie

Cooking Level: Intermediate

Home Town: Millington, Michigan, USA

Living In: Mesa, Arizona, USA

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Reviewed: Mar. 30, 2009

tried it 3 times, once as is and then wiht others suggestions. My famile still thought it tasted off. Won;t try again

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Theresa

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Reviewed: Mar. 23, 2009

I make a similar casserole for family functions...I make the following changes: -add 1 can cream o' mushroom -use white onions (sauteed is best) -for a big kick, add diced chiles or chopped jalapenos (no extra juice!)

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HungryTeacher

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Reviewed: Mar. 8, 2009

I have made this twice. Followed recipe exactly the first time and it came out too runny/mushy with soggy hashbrowns. The second time I made it with only one can of soup, real onion, extra cheese, made sure the hashbrowns were completely thawed before cooking and cooked it for an hour and it was very good. Thank you for the recipe.

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KristiD.

Cooking Level: Expert

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Reviewed: Feb. 16, 2009

Everyone will rave over this. Great for a party, just double the recipe. The only changes I made was added more cheese and everyone seems to like it better when I use Frosted Flakes over regular corn flakes. You can't go wrong with this recipe.

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danelraps

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Reviewed: Feb. 8, 2009

This was ok. I don't think I'm crazy about using condensed chicken soup if there is no chicken in the recipe. I would make this again but I'd use a vegetarian soup like maybe cream of celery or cream of onion/mushroom. Its just weird to have a chicken flavor to something that contains no chicken.

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Utgirl

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

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Reviewed: Jan. 26, 2009

I make this all the time. I have for years, but never took the time to rate it. Huge favorite at work!

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Bawa

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Reviewed: Jan. 24, 2009

Add some cubed ham or ground meat and make it a full meal (or leave as is and make it a great side!)

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Rebecca

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Reviewed: Jan. 18, 2009

Works better for my family with cream of mushroom soup, fresh onions, and lots of extra cheese.

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sesecat

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Reviewed: Jan. 7, 2009

We've been making this recipe in our family for quite a few years - it's always a big hit! I use fresh onion that I process in my mini chopper because we don't like crunching into chunks of onion though. I don't really measure the amount of cheese I use either, just dump til it looks right. The cheesier the better! ; )

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SandyJn

Cooking Level: Intermediate

Living In: South Fork, Pennsylvania, USA

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Reviewed: Dec. 3, 2008

I made this for Thanksgiving and got complements on it but think everyone was just being nice. cooked it for 45 minutes and the hashbrowns werent all the way done and it could've used more flavor

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LuLu

Cooking Level: Intermediate

Living In: Columbia, Mississippi, USA

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Reviewed: Dec. 3, 2008

I made this as an extra side dish for Thanksgiving dinner. It was such a hit it was gone before the usually popular mashed potatoes! The only changes were that I used freshly diced onion and because I didn't have cereal, crushed tortilla chips to use on top--very good and crispy! I will be making this again. Thank you.

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Janee'

Cooking Level: Intermediate

Home Town: Waco, Texas, USA

Living In: Georgetown, Texas, USA

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Reviewed: Oct. 6, 2008

I love this casserole! I make this for all the major holidays and birthdays in the fall and winter months. The only change I make is adding much more cheese. This last time, I used almost 1 lb of cheese within and on top of the casserole. Yummy!!!!

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Peggy Sue

Cooking Level: Intermediate

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Hashbrown Casserole

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