Reviewed: Mar. 19, 2012

I added a few things of my own :) more onion, paprika, pepper, more cheese, more sour cream, instead of cream of chicken I did cream of celery, and a pound of ground beef, a bit of dill seasoning...and I didn't do the butter I think the cornflakes were much yummier without!!

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Reviewer:

Ashley

Reviewed: Sep. 19, 2011

We love this casserole. I use shredded cheddar cheese instead of cubed. It mixes better plus every bite of casserole has cheese in it! I also use the southern style potatoes instead of the hashbrowns and love the texture better.

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Reviewer:

kingsdaughters453

Reviewed: Jun. 18, 2011

I like to use grated cheddar, but this is addictive & awesome. This is the best version I've tasted!

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Reviewer:

tiggerrobins

Reviewed: May 9, 2011

This casserole was good....have made before but this was the first time using this recipe. Could have used a bit more flavor. Found the potatoes to be a bit bland.

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Reviewer:

RSomers

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

Reviewed: Jan. 25, 2011

Wasn't a fan of this...the cream of chicken soup didn't mesh well with the potatos and the butter made the cornflakes taste funny.

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Reviewer:

mindyheartszachypoo

Reviewed: Apr. 5, 2010

Careful on the onion!

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Reviewer:

sarahkathryn

Reviewed: Apr. 3, 2010

I always use cream of celery soup, green onions, southern hash browns, which are cubed. My family call this dish "Party Potatoes".

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Reviewer:

pickles

Cooking Level: Expert

Living In: Kenosha, Wisconsin, USA

Reviewed: Apr. 1, 2010

We really liked this recipe. I might have to try the paprika idea, but it was easy and tasty!

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Reviewer:

Lacy

Reviewed: Feb. 25, 2010

I have eaten many cheesy potato casserole variations. This is the one I like the best! The rich flavor and creamy/cheesy sauce is just wonderful! Now for my variations: * I don't use corn flake topping * I still DO use the margarine Here's what I do: * Pour the potatoes in a large bowl and put the chopped onion on top. * In a saucepan, I mix the sour cream, butter, and soups together and heat them VERY hot. Then I stir in the cheese to melt and blend. * Pour the hot mixture over the frozen potatoes. (Helps them thaw) Stir. * Bake in 9x13 baking dish (COVERED with foil sprayed w/cooking spray) at 350° for 45 minutes...turn off the heat and leave in the oven for about 15 more minutes. There are never any leftovers!

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