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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katieroth

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Reviewed: Dec. 21, 2006

easies and best ever

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GROWERGIRL

Cooking Level: Intermediate

Home Town: Kinsley, Kansas, USA

Living In: Enid, Oklahoma, USA

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Reviewed: Oct. 21, 2006

I get compliments on this every time. I use cream of onion in place of the cream of chicken and top with fried onions. You can add some lightly sauteed diced green peppers and cooked ground beef to this for a casserole dinner. I agree with preparing it ahead of time and letting it thaw in the refrigerator--that's the only way I do it. This also freezes well so you can double the recipe. I think this is a bit salty, so I am going to omit the salt next time.

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minivanmama

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Reviewed: Sep. 6, 2006

So good. Any "cream of ..." soup works great for us!

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Mrs. C

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2006

fast and easy great with ham

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STANDNNGRACE

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Reviewed: Dec. 24, 2005

We make this every Christmas and Easter with our honey baked ham. I also substitute another cream of chicken soup in place of the cream of mushroom. A tip: mix up a day early and keep in fridge, that way potatoes are thawed and no mess mixing up at last minute. You do have to thaw the potatoes.

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Maggie

Cooking Level: Expert

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Reviewed: Dec. 14, 2005

The receipe calls for frozen potatoes but you have to defrost them. I've made this for years and that's what I've always done and never had any problems.

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filjo

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Reviewed: Nov. 28, 2005

Great flavor but I couldn't get the potatoes to cook through. After 45 minutes they were still pretty hard. I cooked for another 20 minutes and they were still hard. I tried again with shredded potatoes and still couldn't get the potatoes to cook through. Any suggestions?

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megin480

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Reviewed: Nov. 26, 2004

Made this for Thanksgiving and everyone loved it. My husband told me this WILL be on the menu for next year too. We used 1/2 the butter for the cornflakes, and the rest turned out perfect.

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DESIGNSBYBRIANA

Cooking Level: Intermediate

Home Town: Howell, Michigan, USA

Living In: Dallas, Texas, USA

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Reviewed: Aug. 2, 2004

Loved the recipe and so did my family. My tip though is that 350F is not hot enough, it needs to be at at least 375F, and if it gets crispy on top too quickly than just cover it for half the time.

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