The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Mar. 30, 2004
This is very close to my mom's recipe except hers does not call for the shredded cheese(so if you don't have it on hand it is still really good w/o it) and her recipe does have a can of milk in it. We also dot the top with butter and sprinkle a little paprika on top for color and a bit of flavor. This is one of my all-time favorite comfort foods!
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Cooking Level: Intermediate

Home Town: Ventura, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Mar. 25, 2004
Good recipe but it did take about double the cooking time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Mar. 2, 2004
I really enjoyed these. It was my first time making scalloped potatoes. I used half a can of mushroom soup and about 1/4 can of milk as well as I was worried about not having enough liquid...well there was more than enough. Next time I think I will leave out the mushroom soup. I really liked that it doesn't make a lot.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Mar. 1, 2004
Very good and easy to make. I added 3/4 cup milk to the soup.
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Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Feb. 25, 2004
This recipe is truly awesome. However I did make some changes(what cook doesn't?). I added another can of cheese soup, cut back to 1/4 cup minced onion, and added left over ham from a previous meal. I also suggest baking the dish about 1/2 hour longer than the suggested 45 minutes.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Feb. 23, 2004
I would certainly not hesitate to serve this dish to company. I did, however, make a couple of changes by mixing 1/4-1/2 cup of milk to the soup,slicing the onion into rings instead of chopping it up and not putting the shredded cheese on top until towards the end of the cooking time. I used a 13 x 9 inch glass dish and at 375 degrees it was actually almost ready before the 45 minutes were up. Perfect!
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The reviewer gave this recipe 0 stars. This recipe averages a 4.23 star rating.
Reviewed: Feb. 7, 2004
Best scalloped potatoes we've ever had ... we loved them!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 25, 2004
I followed suggestions from some of the other reviews, and both my husband and I loved this recipe! I added the cream of mushroom soup, and some seasoning salt. I also added shredded cheese and green onions in between the layers. One note, I had to cook this for about an hour and a half, so you will need more time.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 12, 2004
This is a great basic recipe.I added a little butter and milk to it.It was a little dry the frist time I tried it.I also added ham It was great.Great recipe to build on.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 7, 2004
Outstanding! I always add extra cheese, though! :o)
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Home Town: Landover, Maryland, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
Reviewed: Dec. 26, 2003
Took the advise of others and made a double batch using Cheddar Cheese and Cream of Mushroom soups. Came out very dry and potatoes took "forever" to cook.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Dec. 16, 2003
Quick, Fast & Tasty - Just My Style!! My crew loved these and ate until the dish was clean. I did double the soup and add the cream of mushroom as suggested by others. My husband isn't a fan of scalloped potatoes but even he came back for seconds. The cream of mushroom was the trick I think. Thanks for a winner Maryanne - I'm adding this to the keepers.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Dec. 13, 2003
Thanks for the great recipe idea! No one likes cheddar cheese in our house (except for me!) - so I used a can of cream of potato soup/1 whole onion/and mozzarella cheese + a little chili oil. Came out great!!!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Oct. 13, 2003
These were suprisingly delicious - I loved the rich cheesy sauce ... but did follow others' suggestions to combine the cheddar soup with an additional can of half-fat cream of mushroom soup. SO easy!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
Reviewed: Sep. 2, 2003
I guess this is a good recipe if you like the "American Cheddar," velveta/processed type flavor. My mom liked it a lot, but I've had much better. I had taken the advice from COOKIN4JESUS (additional can of cream of mushroom, more cheese, some more onion, and Lawry's seasoning salt etc.), but it's not for me. I wouldn't recommend it to anyone and certainly not make it for guests. Sorry to be so negative!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Apr. 20, 2003
Delicious! Basic recipe is simple and quick to prepare. I used suggestions from user "CookingforJesus" adding a can of cream of mushroom soup to make the recipe serve more. I made this for our Easter dinner. Let's just say the glass baking dish was licked clean, literally. This one's definitely a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Apr. 20, 2003
enjoyed very much and so simple to make. Added a little milk to the soup and 1 clove of garlic minced for a added kick. added a few more onions than called for and voila...instant pleasure:)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Mar. 11, 2003
I took these to a New Years eve potluck and everyone loved them. There were no left overs.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Feb. 24, 2003
This was EXCELLENT, BUT, here are some changes to make this recipie more condusive to larger cooking needs: 1st double the soup part(this makes it condusive to 9x13" glass dish. Then substitue 1 of the cans of cheese soup for cream of mushroom. Also to the soup add a healthy sprinkle of Lowery's Season salt(or Johnnys if you prefer). When you cheese the top, use 2cups shredded cheese. Then cook for 1hr and 15 min(the larger pan means longer cooking time. Good Recipie, I btought 3 pans of this to church poluck, they scrapped the dishes CLEAN!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 20, 2003
I used 1 and a half large baked potatoes, skin on, but used the same amount of the other ingredients and it came out perfect. I baked it for 30 minutes covered, and 30 minutes with the cover off.
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