Reviewed: Feb. 16, 2009

So easy to make and everone loves it. You will get asked for the recipe everytime. The only changes I made were added more cheese, more eggs and for a little extra something I put crushed frosted flakes mixed with melted butter over the top just like the dinner version calls for.

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danelraps

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Reviewed: Jan. 29, 2009

Great recipe! I found this recipe last week and have already made it twice. I changed a few things to make it lowfat, I replaced some of the ingredients with healthy choice cream of mushroom, lowfat sour cream, egg beaters, a lb of venison sausage, low fat cheese, and no butter. It came out terrific! The rest I kept the same. Great recipe!

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Bridget

Cooking Level: Intermediate

Home Town: Monroe, Louisiana, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Dec. 26, 2008

I made this with hot sausage instead of ham and I used cream of mushroom soup instead of chicken. It was delicious! My family raved about it.

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sam

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Reviewed: Dec. 24, 2008

For this one you really do need to mix the ingredients in a separate large bowl first (including the eggs) then pour it in. Also I listened to others and did more eggs, and less sour cream. The result wasn't great. I'd still do more eggs and the same amount of sour cream as suggested. Also make sure you cut the onions up small. Overall this was just okay, I didn't love it and it took a long time to make/bake.

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rlongstreet

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Dec. 17, 2008

I liked this recipe but it needs some altercations for my taste, and my kids didnt seem to care for it at all. I pretty much followed all the directions. The only difference is that I used Potatoes O Brien instead of shredded hashbrowns. I think the texture is what I didnt like with the O Brien potatoes. Next time I will try shredded hashbrowns (definitely brown them first), ground pork and bacon instead of ham and layer the dish differently.

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Grill Daddy

Cooking Level: Beginning

Living In: Bellevue, Nebraska, USA

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Reviewed: Nov. 30, 2008

Here's what I did to make this into a FIVE-STAR FAMILY FAVORITE: Substitute ham with 1# Roll Jimmy Dean Hot Pork Sausage brown with Onion and also add small Green Pepper. Layer hashbrowns first. Increase eggs to 8, beat with a little milk, salt & pepper and pour over hashbrowns. Mix Cream of MUSHROOM soup (not chicken soup), with ONLY 8 oz of sour cream also adding a little milk (approx 1/4 cup). Add the browned sausage mixture along with approx 1/2 cup cheese and layer this mixture over Hashbrown and Eggs. Cook 30 minutes. Omit butter entirely but add approx 1/4 cup cheese to top then return to oven for 15 minutes. Let set approx 10 minutes to meld prior to serving.

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ForeverTERESA

Cooking Level: Intermediate

Home Town: Indian Rocks Beach, Florida, USA

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Reviewed: Nov. 17, 2008

Great, always get compliments! I made the following changes: -8 oz of sour cream -2 cups of cheddar cheese -2 packages of brown and serve sausage -country style hash browns -5-6 eggs -one sleeve of ritz crackers mixed with 1/4 cup of melted butter and sprinkled on top of casserole for a nice crust ****if you make the night b4, refrig. and add ritz/butter combo right before you put in oven****

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ANND66

Cooking Level: Intermediate

Home Town: Barrington, Illinois, USA

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Reviewed: Nov. 1, 2008

The taste of this casserole reminds me so much of Cracker Barrel's hashbrown casserole. If you like that, then you will love this. It is fabulous by the original recipe alone, but next time I may try adding green pepper and fresh mushrooms.

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KrissiG

Cooking Level: Expert

Living In: Danville, Virginia, USA

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Reviewed: Sep. 21, 2008

This was good. I did make some alterations. I cooked the potatoes with onions and green pepper first. Then, I cooked regular hash browns and put salt, pepper, and parmesan cheese. Then I mixed fat free sour cream, fat free cream of mushroom, and substituted eggsbeaters southern for the eggs. And it turned out good. Next time, I think I will season the potatoes a little more. I hope this helped for people who wanted a less fat version of this.

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asian love

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Reviewed: Jul. 14, 2008

This was a very good one. We are from New Mexico, so we put green chile in everything we eat, that was the only change I made. I will start making this at night, when the kids go back to school so they have it in the morning.

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Callie Flanagan

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Reviewed: May 3, 2008

I did not change anything...except I was going to substitute turkey ham, but I forgot the ham all together. It was very filling, but for all the time I put into it I was not very impressed.

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HAPPYHOMEMAKER25

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2008

This is a great recipe. I used sausage instead of ham. I made this for a large group and everyone loved it.

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TAZMOMMY

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Carlsbad, New Mexico, USA

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Reviewed: Mar. 19, 2008

very tasty!

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aly

Cooking Level: Expert

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Reviewed: Jan. 18, 2008

I will use this again, but with these changes: 6 eggs...half the sour cream...no butter...Potatoes O'Brien (onions and peppers added) and PREBROWN THEM for much more taste. I was pressed for time, so I sprinkled the potatoes generously with instant minced onion, and I just may do that again. I prepared with all the above changes, except I wished I prebrowned the potatoes; they were just blah. I also mixed the eggs into the soup mixture...too nervous to put them on the bottom! A generous pinch of cayenne would brighten it up too =) Made this along with Make-Ahead Breakfast Casserole (see my Jan.18 review), and this went first with the kids.

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Jan. 11, 2008

This was very good. I did tweak it a little though. I cut the sour cream by about 1/2 cup, used cream of potato soup, added 1/3 cup cream cheese, some cilantro and finely chopped jalapeno and doubled the eggs. I sauteed the onion and 1/4 cup yellow bell pepper in 1 tbsp. butter and mixed it all together instead of putting the eggs on the bottom. Also I sprinkled with sharp cheddar cheese instead of drizzling butter over the top. Next time I may try pepper jack cheese. I served it with fresh salsa for a western flair and it was fantastic. Since the recipe made more than I needed, I placed it in two 9x9 pans, baked one and put one in the freezer. I agree with others that you could use sausage or bacon. Good recipe. I will be making this again.

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SHRLYANN

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Midwest City, Oklahoma, USA

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Reviewed: Dec. 26, 2007

Very good tasting. I used cooked ground sausage instead as I love sausage in my casserole. I also used an additional egg. I also used more cheese. I figured with all the wonderful ingredients that were already in there why skimp on the cheese. I used the shredded hashbrowns, and I made sure they were well drained when I thawed them out. They worked very well. Once I put the egg in the pan I then put "plops" of the hashbrown mixture all over. This mixture did NOT pour. It was very thick and I wanted my eggs evenly distributed on the bottom. It was well received Christmas morning. I will make again. Easy!

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Lady Pamela

Cooking Level: Intermediate

Home Town: Rainier, Oregon, USA

Living In: Huntsville, Alabama, USA

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Reviewed: Dec. 25, 2007

I just made this for Christmas morning and everyone loved it. I thought it was awesome and will definitely make it again. Lots of raves. I used Simply Potatoes Southwestern style for hashbrowns. That's the only thing I changed.

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speck

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Reviewed: Dec. 21, 2007

The only modifications I made to this recipe were to saute the onion prior to adding it to the other ingredients. I also added a minced clove of garlic, also sauted. I used an average-sized onion and it left the dish with an overtly oniony taste. I will definitely decrease the onion quite a bit next time. I also added more cheese, and left off the butter completely, since I'd already sauteed the onion and garlic in butter. Finally, I baked for 50 minutes just to make sure everything was well done. Reduce the onion and this would be a 5-star recipe.

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Gr8typist

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Nov. 30, 2007

extremely tasty but never cooked up right--1 hour is NOT long enough. also didn't understand the eggs on the bottom...they crusted up nicely but thought that was a strange direction.

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