Reviewed: Mar. 16, 2007

My mother and I have been making this casserole for potlucks and for home for ages! It's good the way that it's written, but we like to tweak the ingredients just a little bit to make it suit our family's taste. I use a can of Campbells Fiesta Cheese soup instead of the shredded cheddar. It gives the casserole an even creamier texture and I like the kick that the peppers in the soup offer. Also, you can really use any 2 "cream of" soups that you have on hand. I have used cream of celery, cream of chicken, cream of mushroom...the possibilities are endless. Make this your own and enjoy!

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Reviewer:

JENNKING04

Reviewed: Mar. 4, 2007

Hmmmm. I consider myself a pretty good cook, so I don't think I made this dish incorrectly, so I guess our families tastebuds must be quite different than most. This was not a very popular dish with anyone, to include our 6 year old son or my teenage daughter who loves all things potato. This was quite dry ( I used all the required liquid) and rather bland. The consistency of the hashbrowns was also somewhat off. My 10 year old son *(also a potato fan)thought it would have tasted much better fried up, which we did try for the second go around (still quite dry) When we were on the third night of it (and this is a rather hearty family of 6 -so you can imagine how well this went over the third night) I used it as a topping for two pot pies I had made -sort of a la a shepherds pie. Still not a favourite. But...it did pass the Wolseley test -(Wolseley=our much loved black lab) gobbled it up. On the positive side -quick and cheap to make so I could see how this would be a fan favourite at potlucks or family parties.

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Reviewer:

WOLSELEY

Cooking Level: Expert

Home Town: Enslev, Midtjylland, Denmark

Living In: Winnipeg, Manitoba, Canada

Reviewed: Jan. 30, 2007

I have made this dish for over 15 years. I use Cream of mushroom and chicken soup, then one of each. Everyone always ask me to bring this dish to every event and holiday. Best dish I have ever eaten.

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Reviewer:

Michele Vega

Reviewed: Jan. 2, 2007

I used cream of celery in place of the cream of mushroom and 2 bags of the fresh refrigerated hash browns. Best potato casserole I've made and I have tried many.

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21 users found this review helpful

Reviewer:

Ann R.

Reviewed: Dec. 31, 2006

This recipe can be "kicked up a notch" by sprinkling the top with Paprika and/or adding some garlic to the soup mixture. Without some seasoning, it can be somewhat bland.

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Reviewer:

Kyra Hagan

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

Reviewed: Dec. 31, 2006

This turned out really good. I thawed the hashbrowns in the microwave and only used cream of chicken (2 cans) because I don't like mushroom soup. I baked it at 325 for an hour because I was cooking a ham and it turned out perfect. I did have one request (out of 8 people eating it) to cut the onions in smaller peices, but everyone else said they were fine. I added a couple dashes of pepper and used a couple dashes of sea salt instead of the regular amount of salt it called for. I'm making it again today!

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Reviewer:

ROBYN050501

Reviewed: Dec. 28, 2006

Delicious! I made these for Christmas dinner, served with ham, glazed carrots and crescent rolls. These were a fantastic accompaniment and everyone loved them, even my 5-year-old very picky eater!

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Reviewer:

katieroth

Reviewed: Dec. 21, 2006

easies and best ever

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Reviewer:

GROWERGIRL

Cooking Level: Intermediate

Home Town: Kinsley, Kansas, USA

Living In: Enid, Oklahoma, USA

Reviewed: Oct. 21, 2006

I get compliments on this every time. I use cream of onion in place of the cream of chicken and top with fried onions. You can add some lightly sauteed diced green peppers and cooked ground beef to this for a casserole dinner. I agree with preparing it ahead of time and letting it thaw in the refrigerator--that's the only way I do it. This also freezes well so you can double the recipe. I think this is a bit salty, so I am going to omit the salt next time.

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