I too used hashbrowns since I was afraid potatoes wouldn't cook right. I had just enough frozen hashbrowns to layer the bottom of my pan, then laid four pork chops on top. I'm not a huge fan of onions so I only used about a half cup of the broth to dampen the hashbrowns. Then I mixed a can each of cream of cheddar and cream of potato soups and poured that over the chops. Baked at 350 for an hour, then bumped it to 400 for another 20 minutes because the chops weren't quite done. It came out so perfectly that I didn't need to put any more cheese on top. The bubbly sauce is quite good and definitely makes enough for another meal - perhaps over chicken or even plain boiled rice. Great recipe that lends itself to tweaking based on preference (and even better - it's a one-dish meal!) I'm giving it four starts only because it's a bit on the salty side between the pork and all the canned soup. Will definitely make again!!!

Reviewed On: Jul. 5, 2011

Made this tonight for dinner and it was just ok. It needed more liquid, but maybe I used too many veggies. In the future I would either use another tub of the cooking cream, or a can of cream of chicken soup. Here's a hint about the veggies: make sure if you add them yourself (instead of using a bagged mix) that you cook them first - they will be undercooked otherwise. Definitely recommend using rotisserie chicken for added flavor. Will make again because it really is an easy recipe.

Reviewed On: Jun. 19, 2011

Made a double batch of this for a dinner party with some friends. Four BIG guys dug into huge plates and everyone complimented me on the outcome! Lining the pan with foil helped cleanup tremendously. My only changes were to add a pound of (cooked, crumbled) ground turkey, and to mix an egg into the carton of ricotta cheese before adding to the dish. I agree with other reviews about mixing at least some of the sauce into the noodles first to help bring everything together into one cohesive unit. Fantastic recipe and will make again and again (always in a double batch - hardly any extra work and you can freeze the leftovers, if any!)

Reviewed On: Jan. 31, 2011