A recipes VERY similar to this has been in my family for YEARS. It was a major favorite of mine as a kid, to the point that the recipe card at my mom's house reads "Jennifer's Favorite Potatoes." :) Over the years I have done some tweaking and have a few tips for what I consider perfection. First, it is important that the hash browns are thawed as much as possible. (It's a great make ahead dish if they aren't thawed though. You can make it up and set in the fridge until ready to bake.) If you use shredded hash browns it's more important that they are thawed and I have found they even need a bit longer to bake. I mix the potatoes with 4 tsp dried onion (but fresh is fine too) and 2 cups shredded cheddar. I then melt 1 stick butter/margarine in the microwave. I mix in the chicken soup... it's a must to NOT use reduced-fat version... and one cup sour cream (you CAN get by with reduced fat here). I then add the soup mixture to the potatoes and mix well. Spread into a 9x13 dish. Sprinkle with corn flakes (some people like potato chips ?? ) and pour 1/2 stick melted butter over the top. Bake a FULL hour at 350. You will constantly get rave reviews!

I made this as a main dish for dinner by adding chicken. I sauteed the cubed chicken breasts in the butter, added the garlic (a little extra because we LOVE garlic), basil and added oregano and dash of pepper. Instead of using the broth to boil the tortellini in, i just added boullion granules to the boiling water. We all loved it, except my son, who doesn't like cheese. :( This was super easy for a quick weeknight supper.

AWESOME! My picky eaters gobbled it up! The child who puts ketchup on everything by-passed the ketchup for the sauce! The meat was tender and juicy. I finally found a recipe for pork that makes the whole family happy. I would like it to be slightly sweeter and little thicker....I will try with personal modifications next time. But overall VERY GOOD! And EASY :)

We made this on the grill instead of the oven and it was a huge hit at my son's family birthday celebration (which was during Lent). Everyone, including my super picky, all Organic sister, was asking for the recipe. This is the only way we make shrimp now.

Pretty Good! I had to adjut the recipe to feed a family of four. I used my potato slicer to cut into "fries." At the end of the baking time, I sprinkled with grated parmesan cheese and baked a little longer. It added a little pizzazz to the fries. I fixed this with "Italian Baked Pork Chops" and a salad and dinner was a hit with everyone!

This was a HUGE hit in my house, even with my 5 yr. old wh has recently "removed pork from her menu." lol! I dredge in flour first like others mentioned, then egg, then repeated that before coating with breadcrumb mixture. I agree that the original recipe did call for too much egg and breadcrumb mix. I will remember that next time. I did not have an oven-proof pan so I baked in glass dish turning them over halfway through to ensure crispiness on both sides. My only complaint is that the breading didn't stay on the meat when cutting into it... which could easily b operator error. :))

After reading several other reviews I tried fixing two "problems" that I saw were a common issue. First with the crispiness, I used Panko Bread Crumbs and they were perfect. I also only baked for about 35 minutes. I made the "gravy" using both cream of mushroom and Golden mushroom....(which it would have been fine with just the Cream of Mush) i spooned the gravy just over the tops of the chops and baked another 10 minutes or so to let it soak in. We served with rice and my whole family LOVED it. The chops were very tender too, which baking can sometimes dry chops out, but not in this recipe.

This is an outstanding and amazingly easy recipe. My husband has already shared it with all his hunting friends and I have no doubt they will be fixing it this season. Thanks, Kristie, for such a wonderful venison dish!

This is great, easy and just a little spicy. I cut the breasts up into small chunks or strips, then dip them into the flour mixture and then cook them up to nearly done. Doing this gives the chicken a little crispier texture. I go ahead and keep the chicken in the pan when I simmer the soup. The flavors really meld together betetr. Then I like to serve it over egg noodles (the thick frozen ones are the best). It's a huge hit in our house and great for chilly days.