9 Reviews of Hash Browns Casserole

From: Sarah Stluka

On Jan 29, 2001

This casserole is the best I have ever had. My grandmother makes it for Christmas every year and I just had to have the recipe.

From: Nanna

On Aug 6, 2001

Easiest recipe made even easier-- since I have found that Ore-Ida makes "potatoes O'brian" which already have diced peppers and onion with the hash browns,so that really saves some time. I also use cream of celery soup (instead of the mushroom) so no need to add the chopped celery- it is great!

From: Kenya Harvey

On May 24, 2001

This is very much like my recipe. But, you can add hamburger to it as well. I dont add celery to mine but I guess you can. I would wait till the last 10 minutes of baking time to add the cornflakes. As they may get a little burt if you bake them for 40 minutes. I also add cheese to the top.

From: *Kathy*

On Oct 24, 2004

Quick and easy to make for a crowd. I have cooked this recipe both in the oven and in the crockpot (low 3.5 - 4.5 hours, add corn flakes before serving).

From: Sedruce

On Jan 21, 2008

AMAZING! I altered it quite a bit... I used 2 cups of Mexican style four cheese mix, pre-grated. I used cream of chicken soup (next time, I might cut back the amount of cheese and use a cheddar soup). I left the onions very coarsely julienned. I left out the other veggies (didn't have them on hand). I used a dash of olive oil in place of butter. I added pepper and paprika, and garlic and onion powders. I used crushed rice chex cereal. Love it. Definitely a keeper. It allows for a lot of freedom to play with the flavors, I look forward to trying other variations.

From: Chef #1239774

On Apr 15, 2009

I was disappointed in this. The hash browns don't get brown just from the oven and it looks less than appealing. I think I'd saute the hashbrowns with the onions, etc. next time. I would also omit the sour cream. Although, I'm not really sure I'd even try it again.

From: Rita Smith

On Apr 27, 2001

From: ladypit

On Aug 22, 2006

I really lightened this one up, and we still really enjoyed it. First off, I skipped sauteeing the veggies in butter and used nonstick spray instead. I used low fat cheese (and a little less), nonfat sour cream, and low fat soup. I also used 2 cups of whole corn flakes and then crushed them as I wasn't sure if the 2 cups were for crushed or uncrushed. The cooking time was perfect. I served this with vegetarian sausage and cut up oranges for an easy dinner. Thanks.

From: Clifford Boren

On Oct 7, 2001

I added some roasted cashews for crunch, and tuna for protein. Delicious!