The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jun. 9, 2009
I've been making this for two years so far and it's pleased everyone who's tried it! My family specially asks for this at almost every holiday. I make it AS IS, aside from using real butter in the corn flakes instead of margarine. The best cheese to use is Sargento. YUM!! This one won't let you down! And it's almost too easy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: May 20, 2009
Yummy! I will make this alot. Thanks
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Cooking Level: Expert

Home Town: Amarillo, Texas, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 4, 2009
ALl you could taste was the soup and it was just too overpowering. I whipped up some loaded mashed potatoes instead.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 2, 2009
Very good - I've made this a few times. I use real butter and don't add cornflakes. I also microwave the potatoes prior to baking so that they are done in an hour.
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Cooking Level: Intermediate

Home Town: Steger, Illinois, USA
Living In: Batavia, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Jun. 26, 2008
Great Recipe! I have been making this for years, in place of the sour cream I use Lay's french onion dip, and because there are non-meat eaters in my family, I stick to either 2 cans of mushroom soup, or 2 cans of cheese soup if the non-mushroom eaters come. Great recipe!
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Cooking Level: Expert

Living In: Fort Wayne, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Jun. 17, 2008
when making this, I heat up all the ingredients exept the potatoes until bubbling, than add the potatoes. For those of you that couldn't get your hashbrowns to cook this might help
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Cooking Level: Intermediate

Home Town: Upland, California, USA
Living In: Bakersfield, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: May 20, 2008
I needed potatoes for 50 and Not wanting to peel that many potatoes I opted for hash browns. Over twenty people came up and complimented the potatoes. They were great. I realized in the conversion I didn't buy enough soup so I used a can of cream of celery and brocoli cheese I already had along with mostly cream of chicken and only one cream of mushroom. The conversion for 50 was actually enough for 100. Definitely a keeper.
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Cooking Level: Expert

Home Town: Beaumont, Texas, USA
Living In: Montgomery, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: May 4, 2008
Usually, I use mushroom soup only for this recipe. Today, as one user suggested I used Cheddar cheese soup, omiting the regular cheddar. I also used cornflakes for the first time. I thought it came out terrific. However, I will make a couple of suggestion for folks who may have never made this before. First, let the potatos thaw...don't put in the oven frozen. Second, for my own personal tastes, I will use 1/4-1/2 cup more corn flakes. The two cups didn't seem sufficent. Second, I think 1/2 cup margarine is too much. I though the corn flakes were a little soggy even after being in the oven. I would also suggest seasoning with a little garlic or paprika.
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Cooking Level: Beginning

Living In: Michigan City, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Apr. 24, 2008
Must defrost the hashbrowns before mixing. I've made this for years, and only use one can of cream of chicken soup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 23, 2008
I made this recipe twice and both times my family and guests enjoyed it. The second time I topped it with french fried onion rings during the last 10 minutes of baking. It is really good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
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Reviewed: Mar. 23, 2008
This is my favorite cheese potato casserole, it's been served by my family for as long as I can remember. Can't bake a ham without it! I don't use the cornflakes and I bake it covered in foil.
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Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 7, 2008
I have tried similar recipes but this one is the best. The only thing I do different is 1/2 cup of butter. I tried a full cup of butter and it was just to grease.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 16, 2007
My mother and I have been making this casserole for potlucks and for home for ages! It's good the way that it's written, but we like to tweak the ingredients just a little bit to make it suit our family's taste. I use a can of Campbells Fiesta Cheese soup instead of the shredded cheddar. It gives the casserole an even creamier texture and I like the kick that the peppers in the soup offer. Also, you can really use any 2 "cream of" soups that you have on hand. I have used cream of celery, cream of chicken, cream of mushroom...the possibilities are endless. Make this your own and enjoy!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 4, 2007
Hmmmm. I consider myself a pretty good cook, so I don't think I made this dish incorrectly, so I guess our families tastebuds must be quite different than most. This was not a very popular dish with anyone, to include our 6 year old son or my teenage daughter who loves all things potato. This was quite dry ( I used all the required liquid) and rather bland. The consistency of the hashbrowns was also somewhat off. My 10 year old son *(also a potato fan)thought it would have tasted much better fried up, which we did try for the second go around (still quite dry) When we were on the third night of it (and this is a rather hearty family of 6 -so you can imagine how well this went over the third night) I used it as a topping for two pot pies I had made -sort of a la a shepherds pie. Still not a favourite. But...it did pass the Wolseley test -(Wolseley=our much loved black lab) gobbled it up. On the positive side -quick and cheap to make so I could see how this would be a fan favourite at potlucks or family parties.
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Cooking Level: Expert

Home Town: Enslev, Midtjylland, Denmark
Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 30, 2007
I have made this dish for over 15 years. I use Cream of mushroom and chicken soup, then one of each. Everyone always ask me to bring this dish to every event and holiday. Best dish I have ever eaten.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 2, 2007
I used cream of celery in place of the cream of mushroom and 2 bags of the fresh refrigerated hash browns. Best potato casserole I've made and I have tried many.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Dec. 31, 2006
This recipe can be "kicked up a notch" by sprinkling the top with Paprika and/or adding some garlic to the soup mixture. Without some seasoning, it can be somewhat bland.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Dec. 31, 2006
This turned out really good. I thawed the hashbrowns in the microwave and only used cream of chicken (2 cans) because I don't like mushroom soup. I baked it at 325 for an hour because I was cooking a ham and it turned out perfect. I did have one request (out of 8 people eating it) to cut the onions in smaller peices, but everyone else said they were fine. I added a couple dashes of pepper and used a couple dashes of sea salt instead of the regular amount of salt it called for. I'm making it again today!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Dec. 28, 2006
Delicious! I made these for Christmas dinner, served with ham, glazed carrots and crescent rolls. These were a fantastic accompaniment and everyone loved them, even my 5-year-old very picky eater!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Dec. 21, 2006
easies and best ever
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Cooking Level: Intermediate

Home Town: Kinsley, Kansas, USA
Living In: Enid, Oklahoma, USA

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