Reviewed: May 19, 2003

DELICIOUS! A family favorite.

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STACEY110372

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Reviewed: May 15, 2003

Made this for a church pot luck , not one bit left. It was excellent, will make again.

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AUSTINNETWORK

Cooking Level: Expert

Home Town: Santa Maria, California, USA

Living In: Austin, Texas, USA

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Reviewed: May 1, 2003

WOW! This is one of the most savory dishes I have ever had! Unbelievable. I mean, what could really be bad about fried potatoes and cheddar. I followed one of the other reviewer's suggestion and cut the butter down. I didn't add any to the potato mixture but dotted the top of the casserole with 1/4 cup before cooking. I also used a condensed mushroom soup (not cream of mushroom) and cut out the corn flakes to make this acceptable for Passover. Oh and I also left out the parmesean because it didn't seem like it would taste good with the other flavors. Amazing!! Thanks so much!

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ABROSEN

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Reviewed: Apr. 16, 2003

I fried the onions with a pound of hamburger. It definitely needed the hamburger. Also, it needed mushroom soup, which I used. Not the chicken. The flavor was delicious; however, next time I will use half as much corn flakes and finely chop them. They were just too much. But otherwise, it was delicious.

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JILLETH

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Reviewed: Apr. 7, 2003

We really liked this recipe, but before I go any further, bypass this recipe if you are on a sodium restricted diet. With all the sodium in the soup, cheese, sour cream, and even the tater tots, this is most certainly sodium overload, even without the seasoned salt. Having said that, I have made this recipe three different ways. One just as it is, one adding a pound of browned and drained ground beef, and one with the ground beef and green pepper. All three are good.

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BARB MAXWELL

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2003

This is very good but VERY salty. Next time, I will use a can of low-salt cr. of chicken soup and cut the seasoning salt down to 1/4 tsp. I added 1 lb. of cooked hamburger meat to the bottom and, per others' recommendations, cut out the butter in the mixture and only melted 1/4 cup butter to add to the cornflakes. I didn't have time to thaw the tater tots, which I would recommend, it was a little hard to mix the ingredients. Next time, I will cut the recipe in half for my family of 4.

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Mar. 20, 2003

Great recipe. I'll definetely use for dinner guests -- makes a lot and is easy to do ahead. But, there was absolutely no need for 1/2 cup butter in the recipe AND on top of the recipe! In fact, it was way too rich with the butter. Next time I won't put any in and about 1/2 on top. But there will definetely be a next time!

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FRIDAYYET

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Wilbraham, Massachusetts, USA

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Reviewed: Mar. 2, 2003

Yummy!!! Very tasty.....first of all I love tater tots....grew up on them as a kid....this was a great casserole. I made a few adjustments....I used low fat cream of mushroom soup(instead of the cream o'chicken), fat free sour cream....omitted the softened butter completely...and used leftover cornbread crumbled with about 6 tabelspoons of melted butter for the topping(since I didn't have cornflakes). This was very good...hardly missed all the fat that I cut out. Will make again real soon!

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SLJ6

Cooking Level: Expert

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Reviewed: Feb. 28, 2003

I've made this a lot. It's not bad for a quick dish.

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RUBYWIFE

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Reviewed: Feb. 28, 2003

Sorry, but this was not as good as it sounded. Had better ones.

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ANOTHERTRIXIE

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Reviewed: Feb. 6, 2003

Good, but extremly fattening.

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THEHORSELADY

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Reviewed: Dec. 23, 2002

People specifically asked if there were leftovers of this they could take home from the dinner.

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MOIREBRI

Cooking Level: Expert

Living In: Blue Springs, Missouri, USA

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Reviewed: Dec. 19, 2002

YUMMY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! We both loved it!!!

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MASTEME

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Reviewed: Nov. 8, 2002

This casserole is so much tastier than the traditional tater tot casserole! I added a pound of cooked hamburger, but otherwise followed the recipe. Definitely a great "cold-day" dinner!

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Antalya

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Reviewed: Sep. 13, 2002

I made this for dinner tonight because I had a few extra children for dinner. It was Wonderful!! I added a layer of hamburger on the bottom, and ate it as a dinner!!

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AINGEAL0

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Reviewed: May 29, 2002

To lower the calorie content, I used LIGHT sour cream, doubled the tater tots and doubled the soup.

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MARY RAY

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Reviewed: Apr. 11, 2002

This recipe is not for the "weight conscious" I did cut some of the butter and the cheese and it still tasted great!

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KARRIK

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Reviewed: Mar. 31, 2002

I made this recipe for Easter Sunday dinner, and it was very well received. I used fat free sour cream, and 97% fat free soup to save a little on the fat and calories. The taste was great. I also assembled all the ingredients with the exception of the corn flake topping the night before and refrigerated it. It save a lot of time and still came out great.

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Paula

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Reviewed: Mar. 29, 2002

This was really good. However, I made a few changes. I didn't use any butter at all, I used Mozzerella cheese instead of cheddar because it's all I had, and Durkee onions on top because I didn't have any Cornflakes. It was still delicious and didn't miss the butter at all.

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patty crocker

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Soldotna, Alaska, USA

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Reviewed: Mar. 4, 2002

Mmmmmmmmmmmmmm.....YUMMY! A definite keeper!

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RXGIRL

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Tater Tot Casserole III

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