Reviewed: Oct. 30, 2011

Completely boiling the potatoes ahead of time is a MUST. Other than that, this recipe is delicious!

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Reviewed: May 31, 2011

Excellent with a few changes, I used cream of chicken soup and added chopped chicken to make it a whole meal. I also added chopped onions and some garlic for flavor. Yum!!

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angelseternity

Reviewed: Feb. 17, 2011

Good recipe. We really liked the mixture of the potato and broccoli. After reading other reviews, I sliced the potatoes rather than cutting in cubes. The cook time was right on. I really appreciated the calcuate button for this recipe as it made a lot. Two friends stopped over while I was putting this together and both wanted the recipe. Thanks for sharing.

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Molly

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Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Feb. 15, 2011

This was a good recipe! A really nice warm recipe for winter. The sauce sort of makes a gravy. I used 1 can broccoli and one can cream of celery soup because that's what I had on hand. I also substituted plain yogurt for the sour cream and used multigrain saltines. Very pleasing dish. Nothing bad to say about it, just a good recipe.

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Wendi

Reviewed: Feb. 7, 2011

i just made this tonight very good my husband and everyone loved it

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jennyspelts

Cooking Level: Intermediate

Living In: Liberty, Kentucky, USA

Reviewed: Oct. 24, 2010

As everyone says, if potatoes aren't cooked, this takes @ least 2 hours. The second time I made it, I microwaved potatoes 15-20 mins while I got everything else together & it still wasn't done in 1.5 hours. It is really good, though, & I'm thinking that next time, I may try a bag of frzn south-style hashbrowns.

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roseqman

Cooking Level: Intermediate

Reviewed: Sep. 20, 2010

This made a large batch. I would cut this recipe in 1/2 unless you plan on feeding an army. I baked it almost 2 hr and was just barly done. We thought that it was just to over whelming with the broccoli soup. I think I might try it using a can of cream of celery or mushroom .

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CHARK

Cooking Level: Expert

Home Town: Big Lake, Minnesota, USA

Reviewed: Sep. 8, 2010

OMG, this is good! I used the french fried onions instead of the crackers and even cheated and used diced canned potatoes. So easy and so tasty!!

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Reviewer:

JCNEWMAN

Reviewed: Mar. 29, 2010

I Was looking for a recipe to use up my broccoli & cauliflower & used this recipe for a base. Sauteed 3 greeen onions, a little minced garlic and carrots added 3 cans crm ckn soup, 1/2 can low sodium ckn broth & 3 bay leaves. Let that simmer for a while until I liked the flavor & then added broccoli & cauliflower.when they were cooked I slowly added 8 oz pepperjack cheese stirring constantly until melted. I also had leftover rotisserie ckn in fridge so I added that & some leftover cooked egg noodles. Left that simmer for a few minutes until warm. Served with crusty bread. DELISH! I know I didn't follow the recipe exactly, but has I said at the start. "This recipe is a great base for what ever you have on hand in the fridge." Good way to get the kids to eat veggies. Grandson, 7yrs old ate 2 bowls.

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GRAYCE

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Schaumburg, Illinois, USA

Reviewed: Feb. 22, 2010

You definitely need to cook spuds first. I used 4 huge spuds instead of 6, French's crushed onion rings instead of saltines, low sodium cream of mushroom soup. Family loved it!

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