Reviewed: Jul. 2, 2009

I've been making a similar recipe for years! I just love it! My recipe uses the hash brown and not the potatoes, so I will have to try it with real potatoes. Also, I use cream of chicken soup instead of the mushroom, but I think you can sub any kind of cream of something soup for this recipe. I also use whatever onions that I have on hand. And for the topping, I use Rice Krispies. I love this recipe. It it always a hit!

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Moon Flowers

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Dec. 25, 2008

My dinner guests loved this recipe, but I didn't like it as much as some I've had before. I think next time I will use cream of chicken soup instead. One guest said she's used cream of broccoli and cream of asparagus before too, which also sounds good.

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Momof3

Cooking Level: Intermediate

Home Town: Layton, Utah, USA

Living In: Springville, Utah, USA

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Reviewed: Dec. 18, 2008

We have this all the time! It's a given to have with an Easter or Christmas ham as they go so well together. Due to time constraints, I don't grate the potatoes but just cut them into quarters after boiling and taking the skins off, and then mash them in the pan a bit with a fork. Works just as good as grating. Also we rarely have a box of cornflakes in our house so we just cook them with a bit of extra cheese on top. They're so yummy right out of the oven with the cheese all melted. Plus they're great the next day too!

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AlohaGirl72

Cooking Level: Intermediate

Home Town: Aloha, Oregon, USA

Living In: Syracuse, Utah, USA

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Reviewed: Oct. 10, 2008

I absolutely loved this and so did my kids, which made it a big hit for me, and my husband loved it even more and that made it an even bigger hit, since he's picky. I added some veggie crumbles, corn, peas and extra cheese to make it a main dish. This was so quick and easy (especially using the already shredded hash). This will most definitely be put on my dinner list.

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flavorablesoul

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Augusta, Georgia, USA

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Reviewed: Jul. 23, 2008

Not bad, but I wont rush out to make it again. The texture just wasn't my favorite. The flavors were quite nice but if I make it again, I think I will use a sharper cheese, maybe Asiago or baby Parmesan.

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born2bake

Cooking Level: Expert

Living In: Cambridge, Ontario, Canada

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Reviewed: Mar. 8, 2007

Awesome!! I only made minor changes - I diced the potatoes instead of grating them, and I stirred the crushed cornflakes into the glass measuring cup I used to melt the butter (no wasted plastic bag). Yummy! Ate the leftovers for breakfast the next morning.

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lstevenson

Cooking Level: Expert

Home Town: Columbia, Maryland, USA

Living In: Harpers Ferry, West Virginia, USA

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Reviewed: Jan. 29, 2007

Made this for Thanksgiving...and cooked way too much of it for the family. So I ended up eating the leftovers and probably gained 5 pounds. But it's a really good recipe; however, a bit too time consuming to prepare. I usually opt for quicker things, but that's just my own preference. Great flavor!!!

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Cheryl

Cooking Level: Intermediate

Home Town: Sarepta, Louisiana, USA

Living In: Bakersfield, California, USA

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Reviewed: Dec. 25, 2006

Delicious! I made this as one of our side dishes today for Christmas. The only thing I did differently was to add some cooked, crumbled bacon on top. It was a huge hit. My brother who hates onion ate it and ate it and ate it. I couldn't believe he liked it so well. Thanks.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Dec. 15, 2006

Despite the effort, I wasn't too impressed with this because it tasted like mashed potatoes with too much sour cream. As recommended, I sauteed some onion in the butter and added plenty of cajun seasoning. The corn flake mixture didn't really add anything to the recipe except for more oil. If I make this again I will half the sour cream and try to cut down on the oil.

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American_in_Saudi

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Reviewed: Oct. 27, 2006

Delicious!! And the leftovers are EVEN better, because the flavors blend more...

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AmyKRO

Cooking Level: Intermediate

Home Town: Lewistown, Pennsylvania, USA

Living In: Richmond, Virginia, USA

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Reviewed: Oct. 1, 2006

I enjoyed this dish, however, dh and my girls didn't really care for it. I had to use paper towels to get the grease off each plate. I used cream of mushroom with roasted garlic, and even then the dish needed more flavor.

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Amy

Cooking Level: Expert

Living In: Memphis, Tennessee, USA

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Reviewed: Sep. 17, 2006

A wonderful addition to a birthday brunch for my mum. I used a 1.5 lb bag of frozen hash browns, and added a 4 oz can of sliced mushrooms (love my mushrooms!). I spiced up the mix with creole seasoning, and baked for an hour. Delish! A definite keeper!

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GOURMET631

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jul. 27, 2006

Incredible! Love em. I used crushed crackers instead of the cornflakes and that's what I had on hand. Little bit of work grating the potatoes, but worth it.

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Reviewed: Jun. 4, 2006

I have been making this for years, and it is always a hit. I do add about 1/2 of a diced onion sometimes, which makes it even better. Glad to see this posted so others can enjoy.

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luvin'it

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Brooklet, Georgia, USA

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Reviewed: Apr. 30, 2006

GORGEOUS! Bravo! As recommended I subbed most of a large package of frozen hash browns. Topped it with French's french fried onions and a little kosher salt and black pepper. It was creamy, flavourful, quick to make - everything I was looking for. This is TOTALLY going in my notebook.

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Jack Tarkaan

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Reviewed: Apr. 17, 2006

I made this to accompany our Easter ham this year. It was SO very flavorful, and received compliments from all diners. I prepared the casserole through Step 3 the day before, and refrigerated it overnight. Immediately before baking the next day, I added the crumb topping (I also added 10 minutes to the baking time, because it had been in the refrigerator). I took the suggestion of another reviewer for adding even more flavor, and sautéed a bit of (sweet) yellow onion in the butter until translucent, before adding the soup. I used the grating disk and feeding tube of my food processor to grate the cooked and peeled potatoes with speed. To conclude: the end result was a VERY creamy casserole. I do believe that when I make it again, I will make it with 6 LARGE potatoes, so that the consistency will be firmer and more potato-y.

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Corinne

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Reviewed: Mar. 28, 2006

Wonderful, just wonderful. My family always enjoys this dish.

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JKASCH

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Reviewed: Mar. 2, 2006

It was great

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christine

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Reviewed: Mar. 1, 2006

Added ham to make it more of a main dish. Wonderful! Very filling and delicious. No changes other than adding the ham.

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Michelle Bovenkamp

Cooking Level: Expert

Living In: Aurora, Colorado, USA

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Reviewed: Feb. 26, 2006

This is also very good if you throw in some diced ham and make it a meal. I also used a sweet yellow onion and cooked it in the butter until translucent. Will make again!

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yummytummy

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Incredible Potato Casserole

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