Reviewed: May 12, 2012

Always good. Can use any shredded cheese. Can use crushed crackers, buttery or other for corn flakes which I never have. The diff in this recipe & another on-site is that there's no need to cover. I always use a TOTAL of 1/2 c. butter & it's just as good.

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Reviewer:

Patty Patricia

Cooking Level: Expert

Reviewed: Mar. 15, 2012

Loved it.. I used Cream of Mushroom instead, also used much less butter based off of other reviews. Also I used a cheddar cheese. Will make again.

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Reviewer:

sherry

Home Town: Reading, Pennsylvania, USA

Reviewed: Feb. 14, 2012

this is always a holiday must have. We love it so much we call it "THE potatoes"

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Reviewer:

cflaherty28

Reviewed: Feb. 5, 2012

yum! I use the frozen potatoes that already have onion and peppers usually, but otherwise I just add dried minced onion and that does the trick, too (and saves a step, not having to chop up onions!). To make it slightly healthier, I omitted the butter completely, used fat free/light sour cream, and cheese made from 2% milk (cheddar and colby jack instead of american), and they still turned out great. All around, this is a great basic recipe that you can customize to your own tastes, which makes it a winner in my book!

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Reviewer:

LeahG419

Reviewed: Dec. 25, 2011

This is the closest recipe I could find to the one I lost. It's always a big hit. There are a few shortcuts I take that make this much easier and quicker to make. I use the shredded hash browns and don't even have to bother with thawing them. I also use onion powder as opposed to chopped onions because some people in my family don't like onions but that way I can still get the flavor. You can also find boxes of cornflake crumbs that save you from having to do it yourself....I always keep one on hand and I use it for other things as well. I also don't use the butter as other people have stated, but I do use 16 oz of sour cream and a 2 c bag of cheddar. For a little bit better topping, I add more shredded cheese to the cornflake crumbs (some melted butter can be added to the crumbs, and it would probably be best, but I usually don't bother). However, one tip to this recipe....cover the casserole with with foil for the first 30 minutes or so of cooking. Uncover and then add your crumbs (and cheese if desired) and bake uncovered for another 15-20 minutes or so. I wouldn't bake it with the crumb topping for the entire time.

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Reviewer:

Heather

Reviewed: Oct. 25, 2011

Tastes sooo good!!! Thanks for sharing it with us.

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Reviewer:

Stacy

Reviewed: Dec. 27, 2010

Love this casserole! Been making a variation of it for years, we use sharp shredded cheddar and it's awesome!

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Reviewer:

Adrianne618

Cooking Level: Intermediate

Living In: Panama City, Florida, USA

Reviewed: Dec. 24, 2010

great/easy recipe...added a can of drained green chilis to give it a lil zip...will def make again

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Reviewer:

jobeth668

Reviewed: Aug. 20, 2010

This is my favorite potato dish. It is perfect for any occasion and everyone loves it! I don't usually put the corn flake topping on though. But other than that follow the recipe exact. You will find many other recipes that omit the butter, but to me that's the best part! I don't use the shredded hash browns, but the chunky ones. And make sure your potatoes are completely thawed, you want the casserole to be soft. This will be the first to go at any get-togethers so don't plan on leftovers.

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Reviewer:

bordertown

Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA

Living In: Lynden, Washington, USA

Reviewed: Aug. 10, 2010

We liked this, but it was literally swimming in butter when the recipe was doubled. I think in the future I'll leave out the butter in the casserole part completely, and use half as much for the cornflake topping. Other than that, it's something I would make again.

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