The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 13, 2004
Just made this recipe. Should have read the reviews first. I agree next time I make it (I will make it again) I will cut the sour cream and add more eggs. Otherwise, a good, quick recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 11, 2004
Family loved this, great taste! I used sausage instead of ham. Next time I will reduce the amount of sour cream to 12 oz. and increase the eggs otherwise, you can't tell it has eggs in it, and I will mix the eggs in with all of the ingredients so that the consistency is firmer. I love recipes that you can tinker with and they still turn out great, thanks for the recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 11, 2004
Pretty good, but not as good as Cheesy Ham Hashbrown Casserole
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 1, 2004
Made this for Christmas morning breakfast. Very quick to put together. My changes: used the "fresh" hash browns in the refrigerator section, doubled the eggs, halved the sour cream, and added 2 c. crushed corn flakes to the butter for topping. Big hit!! Thanks!!
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Cooking Level: Expert

Home Town: Rosemead, California, USA
Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 17, 2003
I've served this several times to guests and always get compliments. I use Ore Ida O'Brien hashbrowns because they already have green peppers and onions, so I eliminate the onion in the original recipe. I also use Hormel Real Bacon Bits sometimes instead of chopped ham and it is equally good. I also add 6 eggs instead of 3.
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Cooking Level: Expert

Home Town: Atlanta, Georgia, USA
Living In: Alpharetta, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 10, 2003
I really enjoyed this recipe - so did my husband and his buddy who stayed overnight with us. I, too, used (hot) sausage instead of ham, used about 10 ozs of sour cream, cream of mushroom soup, and substituted dried chopped onion for the real thing. Added Italian seasoning, a dash of cayenne pepper and garlic salt for extra taste - topped with cheese. Very tasty!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Apr. 20, 2003
Very good but I used c. of mushroom rather than the chicken, sausage instead of ham, and also cut the sour cream in half. A great dish!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Apr. 16, 2003
Like so many others, I cut the sour cream by half and used the O'Brien Potatoes. My boyfriend and I couldn't tell there was eggs in the dish - I think you could ALMOST pass this off as a hotdish - but it was still very good. Thnx!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Apr. 2, 2003
This recipe was a hit! Since my husband is watching his weight I decided to warp this recipe too. I used an 8 ounce container of Fat Free sour cream instead of the 10 oz, used the reduced fat cream of mushroom soup instead of regular chicken, used eag beaters instead of whole eggs, fat free cheddar cheese instead of regular, I also used reduced fat suasage instead of the ham and sauteed the onion with it, I also sprinkled some garlic powder on it while I was cooking it. I mixed all of the ingredients together and sprinkled a bit more cheese on top for an extra 20 minutes to get that gloden brown look. No one knew the difference! I plan on making this for Easter brunch. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 25, 2003
I have never made this dish and not been asked for a copy of the recipe. I sometimes add browned pork sausage instead of ham, depending on what I have on hand. It is a fabulous Christmas or Easter morning breakfast becasue I have made it the night before and refridgerated it until the next day. Yummy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 21, 2003
My feelings about this recipe are conflicting...I made some changes and will make a few more next time I make it. I too cut the sour cream in half and did not add the butter. If not, I think it would have been way too runny. Next time I may mix the eggs w/ cheese and soup mixture...only because I couldn't tell there were any eggs in the recipe. I think the eggs are to serve as a crust type thing, but it's a pretty thin crust if ya ask me. Also, I needed to add to the cook time to get the "golden brown" look - about 20 minutes. Family liked it and it is a good recipe - just needs a bit of tweeking. Thanks!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 7, 2003
Delicious. Good for a breakfast night too!!! Very easy, and was even better the next morning, we put it in the skillet. EVEN BETTER
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 5, 2003
Great basic recipe. I followed the other reviewers advise and only used 8 ozs of sour cream. I also used sausage, which I browned and drained, instead of the ham, and added more spices. My hubby loved it. I didnt feel the need to add all the extra fat and caloried by drizzling on the butter so i just added about 1/4 cup of cheese on top and cooked a few minutes longer. I will definitely make this one again. Laurie H.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 5, 2003
I served this yummy recipe Christmas morning, absolutely everyone LOVED it! It's hard to please 10 people, but all I heard was how wonderful it tastes...this is our new tradition! I didn't change anything in the recipe, it's perfect just the way it is!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 5, 2003
This was easy and excellent but seemed more of a side dish to me. I would make it again, but serve fried or poached eggs along with it.
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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 31, 2002
Well, this was a REAL hit with the whole family on Christmas morning. I made 2 9x13 casserole's the night before and just popped them in the oven before we started with the morning. They were both gone in no time! We had fresh fruit and juice to round out the morning. Thank you for the great recipe! The only change I made was to use sausage instead of ham and I used about twice the amount of cheese. Very good!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 3, 2002
This was the best breakfast casserole I've made yet! I ended up making the recipe as it is scaled for 8 servings. There are only 4 of us, but we all had seconds! Thanks for this recipe!
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Cooking Level: Intermediate

Home Town: Monterey, California, USA
Living In: Boise, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 24, 2002
Very good but changed it a tad. I reduced the sour cream by half, and mixed the beaten eggs with the soup and sour cream. I chopped some red/green bell peppers and mixed them into the hashbrowns. Then, I poured the soup/egg mixture over the hashbrowns/peppers until coated. Baked a little longer than called for and the result was great. Served with "Orange Glorious" beverage recipe also found on this site and the combo was wonderful! I think sausage may also be a good addition for next time and call me crazy, but maybe even a DASH of cayenne pepper into the soup mix for some kick. Thanks!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 22, 2002
I have had better!
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Home Town: Pewaukee, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 27, 2002
Good flavor, but the overall consistency was too runny. Next time I will cut the sour cream in half and omit the butter. Also, I used potatoes o'brien (w/onion & peppers) instead of regular hash browns.
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