Reviewed: Nov. 15, 2009

This was very good! I sauteed chopped onion and green bell pepper in olive oil. I used cheddar cheese soup and shredded cheddar cheese instead of american slices. Kids loved it!

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blessedmom

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Reviewed: Sep. 12, 2009

My husband and I both loved this recipe, although it tends to be a little salty. I will use low sodium soup next time. I also did not put the peas on top. Instead I served them as a side dish. I will put them in next time but will add more peas than the recipe calls for.

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Mari Jo Witham

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Reviewed: Apr. 21, 2009

This is so good and easy. I used green beans and omitted the onion.

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Mary Ann

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Reviewed: Apr. 19, 2009

Very flavorful although a little salty. maybe use low sodium soup and you can use almost any type of cheese you have on hand.

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Sheila

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Reviewed: Feb. 1, 2009

This was terrible. I followed the direction to a T. I used a mandolin to cut the potatoes super thin and it still wasn't cooked thru after 1.5hrs. Would definately never make this again.

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stella

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Reviewed: Dec. 10, 2008

I made this last night and it was really good. I did leave out the peas because we didn't have any. My only complaint would that that it's pretty darn salty. Next time I may try lower sodium soup or "real" cheese to see if I can cut the saltiness down. Overall, it was hit and my husband said he could've eaten the entire pan. It was difficult to keep him from picking off the kids' plates. :) Thanks for the recipe!!!

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kingdink

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Reviewed: Oct. 11, 2008

Very Nice. .. I baked it at 350 for an hour, pulled it out. Covered it with pepper, garlic powder and onion powder. I put it back in uncovered for 15 minutes. I pulled it back out and mixed in frozen peas and then back in for 10 minutes. Im taking some to work for lunch. I bet this would be good with hot sauce.

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Shavaun

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Jul. 24, 2008

I made this and sent the leftovers with my son to the babysitter. She tasted it when she was feeding him and asked me for the recipe! This is one of my regular recipes now. It is great for when we're having company because I just prepare it all and pop it in the oven. The only mistake I've made before is not slicing the potatoes thin enough. The thinner the better! Also, don't try to cook this at a higher temp for less time. Those potatoes need a long time at a low temp. This is yummy!

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Mrs. D

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Reviewed: Jun. 2, 2008

I loved it, but I left out the peas and served it with a side veggie.

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Courtney

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Reviewed: Apr. 16, 2008

I thought this was great... I wanted to use up some leftover cheese, so instead of using the 8 slices of american,i used 4oz of colby jack and 2 oz of mozzerella.

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torie

Cooking Level: Intermediate

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Reviewed: Dec. 29, 2007

Took to a potluck and everyone enjoyed it.

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TAMISTAR

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Holland, Ohio, USA

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Reviewed: Nov. 13, 2007

I used a mandolin for the potatoes & the onions & used extra peas also i used a gluten free cream soup mixture for the soup - but it came out wonderfully - it is an absolute keeper & super simple

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ALICIAFMCCAULEY

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Reviewed: Oct. 24, 2007

We liked this very much. I did substitute cream of celery soup for the cream of mushroom as I do not care for mushrooms and would cut down on the amount of onion next time. All in all good way to use up leftover ham.

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lau57

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Reviewed: Oct. 2, 2007

Easy to prepare although it does take awhile to bake which is ok if you aren't immediately hungry. I didn't think it would have enough liquid at first but it all melts together very well. Used cream of chicken soup instead of cream of mushroom because that's what I had. Used slices of Velveeta which made it very cheesy! I nixed the peas because I don't like them but I think broccoli might be good on this next time I make it.

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HOLLYJOLLY

Home Town: Bluewater, New Mexico, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 23, 2007

We loved it! I used what cheese I had which was a little bit of sliced swiss, sliced american, and shredded cheese. It still was good. We will definitely make this again. Thanks for such a good recipe! :)

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Cami J

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Reviewed: Nov. 20, 2006

I liked this recipe, my teenage son did also. I tweaked it a little though, and used Campbell's cheddar soup instead of the soup suggested. I also sliced the potatoes very thinly, as the casserole takes a very long time to cook with raw potatoes. It's a very substantial meal if you have some leftover ham or a hamsteak lying around.

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