I used 8 oz of sour cream and reduced the butter to 2 TBS and then added green onion and crushed corn flakes to the top. Overall it was pretty good, although next time I think I may use slightly less sour cream, as the flavor was very evident.

I found this to be a fairly good recipe. After reading many of the other reviews already posted, I went ahead and cut back on the butter to 1/4 cup. Other changes I made were to add milk, sour cream, more onion, more cheese, garlic salt in place of regular salt, and parsley to mine. By using unsalted butter and fat free/low sodium soup I was able to keep the sodium content low even after adding the garlic salt. I would make this again, but will continue to experiment with it a bit - maybe change out the soup flavor, use a different cheese such as swiss or mexican blend. I am also going to try adding some vegetables and meat to the recipe to make it a full meal - such as bacon or ham or chicken and broccoli.

I love this recipe. The first time I made it, I followed exactly and it was good. The last time I made it, I used 1 can cream of chicken, 1 can cream of mushroom, sauteed the onion in butter, and used about 2-1/2 cups of sharp cheddar cheese - it was awesome!!! Thanks for the recipe.

Excellent and easy -- perfect side for breakfast. In an attempt to make it healthier, I omitted the butter and added 1/2 cup fat free sour cream instead. I also used 98% reduced fat cream of chicken soup. It still tasted very rich and I will continue to use these fat savers when I make it again! Great recipe!

This was fantastic! Though knowing me, I made some small changes ... omited the butter except a light spread on the bottom of the glass dish, I used cream of mushroom rather than chicken and added 3/4 cup of sour cream. Very nice indeed. Thanks!

Great taste, VERY similar to Cracker Barrel's casserole. Next time, I will definitely cut the butter back, as my casserole was swimming in butter. Other than that, delish! Thanks for posting this!

Made this for a brunch, and my guests really enjoyed this. Didn't really have time to read the reviews so I made as written. Used a Jack-Colby cheese blend. Both hubby and I agree that it was a little bland, and that it might taste better with cream of mushroom instead of cream of chicken. I also didn't care for the onions. I made this the night before the brunch, and it was very easy to make. Thanks for sharing.

This was so good I tried to eat the whole pan myself! I sauteed the onion and threw in the shredded hash browns then mixed everything all together, poured it in the pan and baked it until it was crispy on top. Delish!

Very good - I did make some modifications after reading the reviews. I've made this recipe several times and the best thing I did was to half the amount of butter. You could probably even try a little less than that, but I didn't want to skip the butter entirely. I also use dried onion flakes for convenience. I've used cream of chicken in the past, but the last time I used cream of celery because it was what I had in the house. Still turned out wonderful.

I really did not like this. I have had other hashbrown recipes I liked so much better. No sour cream in this or cream cheese which may have helped. Will not make again.

Great comfort food! I use "Simply Potatos" vs frozen & the taste is better. Also add some chicken stock for flavor.

This is good to take to potlucks. I tend to cut back on the butter.

This is how I made mine... I used 2 - 1 pound 4 oz pkg of refrigerated hash browns (found in the dairy department), 1/2 med. yellow onion chopped, dash of salt, few dashes of pepper, 1 can cream of celery soup, 1 - 8 oz container of sour cream (I used low fat)and 10 broken up pieces of cooked bacon. Mixed it all together in a bowl. I did NOT add any cheese at all to this mixture. Spread mixture in a 9 x 13 pan, added shredded cheese over top of half the mix (my hubby does not like cheese, so I have to keep it off of his. That's the reason for me not adding to the mix), Added a crushed corn flake topping by mixing flakes with 1/4 TBS of melted butter and sprinkling over top. Baked for 45 min's at 350. Yummy! Tasted just like a baked potato.

My 17 year old would eat this every day! Great recipe!

These were good but I used the displayed raters changes and added sour cream (16 oz. and about a tablespoon of milk). It was good but I wonder if the sour cream & milk kept the potatoes from getting crispy, which is how I like my hash browns. I also cooked it at 400 degrees with tinfoil covering it for the first 30 minutes then put crunched up corn flakes * melted butter on top and left it uncovered the last 10 minutes. Next time I will either use 8 oz. or no sour cream at all, depending how risky I feel. I wish the potatoes had browned, they really didn't at all but I think thats due to my changes. Otherwise, this was delicious!! By the way, I only used 1/8 a cup of chopped onion, as I don't really like onions and I'm glad I did because you could definitely taste them even with such a small amount. Thanks for the great recipe!! :)

Very yummy! I have made this recipe (exactly as written) several times for pot lucks and get togethers and everyone always loves it!