Reviewed: Dec. 29, 2009

Fabulous!!!! Easy and Great. Will certainly make it again.

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Reviewed: Dec. 7, 2009

It was so tasty, reminded me of perfect comfort food. I think you could add just about any veggies to it & it would turn out perfect.

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Nicole C.

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Reviewed: Dec. 6, 2009

Been making this for YEARS, with only onion and one soup. It is a must have and always requested for every gathering. I don't know about green pepper for most, but I'm going to try it.

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Vanillanutmeg

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Reviewed: Dec. 4, 2009

We really liked this. I followed everything exactly except I didn't have a pepper, paprika, or parsley and it was still fantastic. Next time I'm going to make sure I have the rest of the ingredients. :o)

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Mel

Cooking Level: Intermediate

Home Town: Deer River, Minnesota, USA

Living In: Casselton, North Dakota, USA

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Reviewed: Dec. 2, 2009

I have been making a similar recipe for years. I leave out the milk, paprika, and bell pepper and I switch the cream of potato for cream of chicken. With 2 cups of shredded cheddar cheese mixed in, it is fabulous. You can also cook this in the crock pot on low for 5 1/2 hrs or on high for around 2 1/2 hrs.

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samwheeler

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Reviewed: Dec. 2, 2009

This is better if you smash the tator tots, leave out the cream of celery, milk and bell pepper and cut way back on the parsley. Add 2 cups shredded cheddar into the mix and top with extra cheddar. Cover with foil and you won't have to cook as long. Take foil off the last few minutes and the top will brown a little.

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Noonie

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Reviewed: Aug. 31, 2009

My dad has been making this since I was little - we LOVE this dish. Ours is a little different. We use 8 oz of sour cream (instead of 16 oz). We do not use the following: milk, parsley, or paprika. Make sure the onion and green pepper are chopped very fine. BEFORE adding the cheese on top, COVER and bake at 350 for one hour. Remove from oven, generously sprinkle with cheddar uncovered, and bake for an additional 15-20 minutes. YUMMO!

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gatzpup

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Reviewed: Dec. 16, 2008

This recipe was yummy! I even accidentally bought potato rounds instead of the hash browns and it was great. I am giving it a 4 because I didn't need to cook it nearly as long as the recipe said. I cooked it for 1 hour and it was heated through nicely.

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SABRINAWRIGHT

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Reviewed: Jan. 5, 2008

Excellent. Should try a little cheese in the potato mixture in addition to what is on top. Could probably come out in less time than the recipe calls for.

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knorris87

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Reviewed: Dec. 26, 2007

These were good but I have other potato casseroles that I like better.

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Michelle

Cooking Level: Expert

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Reviewed: Nov. 23, 2007

This recipe was very easy to make. instead of the seasoning i just used a prepared seasoning mix. cooked for around 2 hours. My 2 year old daughter LOVED IT!! I made this for thanksgiving dinner and every single person was raving about how creamy and flavorful it was. REALLY GREAT RECIPE!!

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Alicia

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Reviewed: Sep. 14, 2007

A big hit with my family

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lori

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Reviewed: Feb. 7, 2006

Wanted a main dish so I added ground beef and everyone LOVED it

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carolyn

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Reviewed: Oct. 26, 2004

I chose this for a sorority fundraiser dinner. We served 80 people and the raves flew in. I baked it a bit longer due to the volume we made. Shredded potatoes taste much better than the cubed. Can't wait to have this again. Save left overs for breakfast with your eggs.

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ICLIPU

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Reviewed: Apr. 2, 2003

Personally I would have given this 5 stars, I really liked it, but the kids said yuk and my husband and his brother said it was ok, nothing special. Was a good complement to a grilled steak dinner, good flavor. I'd make this again for an all-adult crowd. I also liked that it was done and cooking while I was busy with the other food and cleanup. It was easy to make also.

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