Let's just call this what it is, a hashbrown heart attack waiting to happen. But it will be a delicious way to go! As noted previously, this bad boy is RICH RICH RICH but you can't stop eating it. My sister practically licked the crock pot clean.
Guest Foodie October 11, 2013 REVIEW:
Good but rich. Almost too rich. Maybe I'm just not used to eating food this rich. My kids seemed to really love it though. I probably won't make it very often because it is kinda calorie heavy.
Guest Foodie July 24, 2013 REVIEW:
Seems like people have some unanswered questions about this recipe. I make this all the time so I'll chime in. First, I don't fully thaw the hashbrowns, I let them sit on the counter while I'm getting everything ready so they are kind partially thawed. Works just fine. Second, use the regular cans of soup. You aren't making soup you're making a casserole so don't use the big cans. I also only had half the butter called for because even though it adds to the richness we really don't need to be eating all that butter! Everyone loves this recipe so if you have a picky group I highly recommend it.
Audrey January 3, 2013 COMMENT: What size cans do you use? The big family cans or the small ones? Thanks.
PamsKitchen September 9, 2012 REVIEW:
I made this today for the church brunch. Choose it because we have several ladies who can't eat spicy things and a few vegetarians. I used cubed potatoes and deleted the butter. I added a bit of shredded cheddar cheese on top for color. I mixed everything up last night and put in fridge. This morning I baked at 350degrees for 1 hour. It looked a little soupy. I packed it up in my thermal casserole carrier thinking I'd baked a little longer at church. However once I got there the cheese on top had melted and the sauce had set. It was so yummy. I only got a small spoonful as I cleaned up! The ladies I was thinking of when I choose this dish all LOVED it! I'll add something crunchy on top next time --
French's onions or crumbled corn flakes.
bg January 7, 2011 COMMENT: do cubed hashbrowns or shredded hashbrowns work the best?
LJ September 28, 2010 COMMENT: QUESTION PLEASE! Do you use frozen hashbrowns in the crockpot or thaw them first? Thanks, can't wait to try this for an up coming Baby Shower.
mscajun April 2, 2010 COMMENT: HELP!! i'd like to make this for Easter brunch for church. if i double the recipe how long do i have to cook it in the crockpot?
CDKitchen Staff Reply: You should probably allow at least one additional hour, but it really will all depend on how your specific crockpot heats (certain models heat differently).
Tracey December 17, 2009 REVIEW:
I make this everytime we have pot lucks at work and EVERYBODY LOVES it. I also only use a half stick of butter and I add onions. I've made it with ham bits and bacon bits as well. Very easy and yummy.
Guest March 30, 2008 REVIEW:
This recipe is fantastic...very tasty! I made it for a brunch and everyone commented on how great it was. I would recommend using only half of the butter that is called for (or less). I ended up doubling the recipe and only used half the butter. Also, I used Healthy Request Cream of Mushroom and fat free sour cream and it still was so delicious....just fewer grams of fat and less calories!
spragers December 6, 2007 REVIEW:
Simple recipe, simply delicious! Reheats very well, too.
Elizabeth November 15, 2007 REVIEW:
This is so easy and so good. My family loves it and at Holiday time it is nice to have something that doesn't go in the oven.
Guest Foodie December 18, 2006 REVIEW:
This is great in the slow cooker or crock pot. It stays warm during your pot luck. We loved it. My husband's office asked if I would make it again!
Member since: Oct 18, 2004
cookster October 26, 2004 REVIEW:
This was quick and easy. I made it for our Church and everyone complimented. My Pastor's wife said it tasted like Cracker barrell. Not bad for it being so easy.