The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Nov. 15, 2009
This dish was great! I altered the recipe a little...I didn't use butter, I only used about half the sour cream(since hubby doesnt' like much) and I added about half a cup of half & half. If you like green onions, I'd suggest to add more. The whole family loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Nov. 12, 2009
Yummy and a real crowd pleaser! I did tweak this as others suggested. Used only 8 oz sour cream, cut potatoes & butter in half to cut fat, and used yellow onion only b/c had no green onion on hand. Sprayed the breadcrumbs w/Pam instead of butter. Made a second 9x13 using celery soup+8oz sour cream and just as good. I don't think I will add butter next time, it didn't need it. Great dish for a potluck, thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Nov. 9, 2009
I've made this several times - it's so good! I used 1/2 the potatoes called for and doubled the ham. I didn't use any butter (and don't think it would be needed).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Nov. 3, 2009
SOOO good. It's a family favorite! I love that it's simple. I don't even have to measure. I just dump in the ingredients until it looks right. I mix parmesan cheese in with the other ingredients and use italian bread crumbs on top. I also use white onion. For leftovers: Stir in scrambled eggs for breakfast!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Oct. 22, 2009
Excellent. First time I have tried this recipe and will definitly use it again. Might make a few minor changes just for fun but I highly recommend this recipe as is.
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Ric

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Oct. 7, 2009
very good. I did what everyone else recommended-less potatoes, more soup and ham, added lots of cheddar cheese. It definitely took longer to cook than the recipe states though!
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Sep. 30, 2009
This was a pretty good dish. For someone just beginning to live on her own I love finding dishes that are cheap, easy and last for several meals. I played around with this recipe a bit but tried to stay true to the recipe posted. I chose to not cook my potatoes ahead of time, and instead chopped them into medium-small pieces. I cut the potatoes up and put them in the pan until I saw there was enough. I ended up using 3-4 lbs of potatoes. I used a small container of sour cream (about 1 cup) and two cans of cream of chicken. I also added a splash of milk to add up the difference. Instead of bread crumbs I used shake and bake italian seasoning and sprinkled garlic powder and parmesean cheese on top. It took longer to cook about 1 hr and 1/2 and I cooked it at 400 covered until the last half hour. I also took a suggestion from another reviewer to layer the potatoes with cheese and bread crumb. Very good recipes, I will definitly make this again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.34 star rating.
Reviewed: Sep. 22, 2009
Heavy, but my kids loved it
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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Sep. 14, 2009
If you don't cook the potatoes before hand, be prepared to cook it longer in the oven. I did it 30 minutes at 350, and they were not done at all, so I cooked it an additional 30 minutes at 400, then they were done. I also added an additional can of soup, doubled the ham, and only did 2.5 lbs of potatoes, which filled up my casserole dish. My husband LOVED it. This makes great leftovers too.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Sep. 10, 2009
I followed the lead of several others and boosted the amount of ham but kept the potatoes the same. (I used a smoked ham but next time I'm using a honey baked instead.) Low on sour cream - I had less than a third of what was called for, I filled out that part of the recipe with ranch dressing. I spooned half the mixture across the bottom of the baking pan, covered that with an extra cup of Monterrey Jack cheese blend and topped that with a mixture of bread crumbs and a tablespoon of Tony Cacheras Cajun seasoning. Then I spooned the rest of the mixture over the top, laid down some more Parmesan over that, drizzled the melted butter and finally topped it off with some crushed (not pulverized) Durkee French fried onions. Heavenly doesn't begin to describe it.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.34 star rating.
Reviewed: Aug. 30, 2009
These were fine, 5# potatoes and 2 cans of soup. I prefer a more milder taste than that of adding the soups.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Aug. 28, 2009
Yum! Definitely creamy comfort food! didn't have green onions so subst. yellow onions. Added 1/2 cup extra ham. Delicious! Served with broccoli on the side and also cantelope. Hearty enough for a main dish.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Aug. 26, 2009
OK this is the first entree I have ever eaten three meals in a row! Rich, tender, savory... I absolutely love this recipe and WILL make it again... and again... and again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Aug. 7, 2009
This was sooo good I couldn't stop eating it. I used frozen country style hash browns (thawed), to save on prep time. And cream of mushroom instead of cream of chicken because I personally like it better. I baked it for a little over an hour and it came out perfect. They were absolutely "heavenly"!
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Cooking Level: Intermediate

Home Town: Montclair, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Aug. 1, 2009
This is a wonderful recipe as is. However, for a nice flavor boost, try ROASTING the quartered potatoes first. The goal is to get that nice roasted flavor without overbaking so that they still hold up in the casserole. So I roasted at 375 for 15 min, then turned the oven to 'broil' for the last 5 min. Perfectly crisp outside, but not mushy. Then follow the directions as stated. I also added 1 tsp of Dijon mustard because the ham-cheese-potato combo is divine with a little Dijon!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Jul. 31, 2009
I have made this dish many times. Our family loves potatoes, so we use this as a main dish. I follow the recipe except for cutting down on the butter. If I have extra ham, I will use that as well, since hubby usually likes more ham and less potatoes. Great dish!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Jun. 23, 2009
This was really tasty! I only had a few small changes. I left the green onions out and substituted Cream of Mushroom for the Cream of Chicken soup because of personal taste, and I used shredded Mild Cheddar+Monterey Jack cheese instead of just Cheddar. Did NOT add salt, but doubled the amount of chopped ham. I didn't have parmesan bread crumbs, so I made my own (following another reviewer's suggestion) by taking regular bread crumbs and mixing them with parmesan cheese and garlic salt. Turned out great! I watched my potatoes VERY carefully so that they were not overcooked when boiling, but in the end it took around 60 minutes in the oven to get them soft but not mushy or too crisp. I'm at around 5000' in altitude, and anything that goes in the oven can wildly vary on cooking time so this wasn't unexpected.
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Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: May 31, 2009
Very good - my family loved it. I did follow the device of those who went before me. I have a large family, so i doubled the recipe, sauted 1 1/2 yellow onions and added at the mixing stage. I also used 2 cans of cream of chicken, and 1 can of cream of mushroom soup. It turned out great!
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Cooking Level: Intermediate

Home Town: Stockton, California, USA
Living In: Italy, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.34 star rating.
Reviewed: May 27, 2009
I have a recipe thats almost identical, only using shredded hash browns,which I prefer.For some reson the large potato chunks just didn't do it for us. The taste was good, we just like the hash browns better..
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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: May 19, 2009
This dish has excellent flavor, but as other reviewers mention, it does need more ham. Also, I had trouble getting the potatoes cooked all the way through. Next time I think I will use regular Idaho potatoes and slice them in thin slices rather than cubes. Overall, very good - real comfort food!
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Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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