Reviewed: Mar. 15, 2012

This recipe is demanded at every function I attend! I do substitute cream of chicken mushroom. And regular onions. But that's it!

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Reviewer:

GutterStars

Reviewed: Jan. 17, 2012

This was really good. I used pepper and onion frozen hashbrowns and light sour cream. I felt really guilty eating it though because of the entire container of sour cream and the cream soup and the butter, but it was delicious nonetheless. The only thing I would do differently next time would be to use a bigger bag of hashbrowns. I used about 1.5 lbs of hashbrowns and I thought it could have used more as the sauce seemed to be the star instead of the potatoes. Really did taste great though. Thanks for the recipe!

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Reviewer:

runawayhearts

Reviewed: Jan. 8, 2012

Delicious, looks great, and so easy. I borrowed someone's idea of using frozen hash browns for the potatoes and it worked well. Many compliments.

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Reviewer:

Sue K

Cooking Level: Expert

Reviewed: May 29, 2011

Absolutely delicious! I added some bacon sprinkled on top and it was a nice finishing touch. It disappeared in a hurry!

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leggsss2

Reviewed: Feb. 12, 2011

I could have eaten the entire dish all by myself.

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Reviewer:

Nicole

Reviewed: Sep. 14, 2010

Good, but needs way more cornflakes on top. Plus, I'm not really sure why we grated the potatoes first when they didn't keep the texture after boiling. Seems like a waste of time. But, overall, the recipe is tasty.

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Reviewer:

golddustwoman22

Reviewed: May 11, 2010

Loved it! I used frozen hash browns which saved lots of work. I also followed another reviewer's suggestion and and added a small can of mushrooms, which was great. I didn't have any cornflakes, so I just added another half cup of cheese as topping. I will definitely make it again!

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Reviewer:

browneyedgirl480

Cooking Level: Beginning

Reviewed: Feb. 26, 2010

used the hashbrowns on this one and it turned out amazing. Not sure if i even tasted any of the other food!

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Reviewer:

jkruse08

Reviewed: Jan. 31, 2010

Kind of dry.

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Reviewer:

Jenny1

Reviewed: Dec. 7, 2009

My family has been making this for over 20 yrs. It is a holiday staple. I just made it at Thanksgiving and it went beautifully with our smoked turkey. The only difference is that we use cream of chicken soup. I personally use low fat sour cream and soup to help cut calories. You really can't tell the difference. I also use a potato ricer to make grating the potatoes easier. I've never used hash browns but have seen many versions of this recipe that use them. The cornflake toping is the best. I usually add more than the recipe calls for. I always double the recipe because the leftovers ( if any) are delish. This recipe is great for serving with any kind of meat, especially when you don't have gravy for the meat. I make it to serve with BBQ.

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