Reviewed: Nov. 26, 2011

The key to the success of this recipe is to use all ingredients to taste rather than sticking to strict measurements, especially given that "6 medium potatoes" itself is imprecise. Given that I remarkably still had fresh chives in my end of November Wisconsin garden, I used those in place of the green onion. I also added cooked, crumbled bacon. I mashed the potatoes immediately after cooking rather than cooling, then grating them. After 25 minutes in the oven I sprinkled them with additional cheese, bacon and chives, and popped them back into the oven for another 5 minutes. There were no leftovers.

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Reviewer:

naples34102

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: May 7, 2011

this was good but nothing exceptional. it was very easy to make which is a plus

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Reviewer:

chelsyjen

Reviewed: May 28, 2010

This was so-so. I used 8 potatoes instead of six, a total of 3 tablespoons butter, and all the other ingredients stayed as they were. It ended up dry. The biggest downfall in this recipe was peeling the boiled potatoes. What a pain!

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Reviewer:

Chmeliar

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

Reviewed: Apr. 25, 2010

this casserole is very good i added a 1/2 cup of milk,a can of condensed cream of mushroom soup and corn flake crumbs to top it off to an otherwise good recipe

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Reviewer:

susie

Reviewed: Apr. 3, 2010

This is the same recipe I've used for years. The only difference is I bake this in a slow cooker. I cook the potatoes and mix the ingredients the night before and put in the fridge. The next morning I cook it for 4-5 hours on high and it is very delicious, creamy and moist. Great thing to take to work for potlucks. You won't have any to take home! I wouldn't dream of baking it any other way.

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Reviewer:

KP73120

Reviewed: Jan. 4, 2010

We ABSOLUTELY loved this recipe. I made it for the holidays and it was gone. The only thing I would change is instead of grating the potatoes, I would go ahead and creamed them with a mixer and then follow the rest. It really depends on how you like it, creamed or alittle chewy. Either way it was so awesome. The next morning I took the left overs and made them into patties and fried them for breakfast. I loved this receipe, thanks for sharing.

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Reviewer:

Shari Cown

Reviewed: Dec. 9, 2009

I never give bad reviews but I really, really didn't care for this. Neither did my hubby or my son. It has great reviews and I followed the recipe to a T but all I could taste was sour cream. Great texture but just no flavor. Not sure if I'll make it again or not - if I do, I'll definitely substitute the sour cream for milk or cream and I might add bacon or other ingredients suggested by others.

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Reviewer:

Faith N

Cooking Level: Intermediate

Home Town: Walterboro, South Carolina, USA

Living In: Islandton, South Carolina, USA

Reviewed: Nov. 8, 2009

While this was decadently wonderful, I don't think it would be any less wonderful if you cut back on the sour cream by at least a half a cup, reduced the butter by half, and eliminated the salt. And since it does taste like a baked potato swimming in sour cream, why not add some freshly chopped chives? With these modifications, I might not feel so guilty making this more often.

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Reviewer:

KARENKINM

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

Reviewed: Oct. 23, 2009

I had a small dinner party and this was the hit of the night. Delicious recipe. I am not crazy about onions so I just added a little bit of minced onions plus garlic salt for flavor. Very good! I will definitely be making this again.

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Reviewer:

mindylb

Reviewed: May 9, 2009

I use O'brian potatoes with the onion, red and green pepper already in it. I also use mushroom soup instead of chicken. The cheddar to me seems to have enough oil that I don't even use butter. I use crispy onion in the can for the topping which I add at the end. I guess I use my own recipe lol, its good too.

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