This recipe is so good and so easy to make. It's what I call and "on hand" recipe as the ingredients are what the average household keeps "on hand" at all times. I made it for a "family breakfast" of about 16 people and it was gone before I even sat down. Definitely one to enjoy over and over.

This is an excellent recipe. It is also great in the crock pot, especially for work potluck dinners. Just throw everything in the crockpot, take to work, turn on and by lunch time it is ready to eat.

I love this recipe and make it all the time. I use cream of mushroom soup though, I think it gives it a little extra flavor. I also use twice as much soup and sour cream to make it creamier.

This is so awesome and easy,what more could you ask for??? I've made it several times and got great reviews! I've also,made it a few times and added crumbled bacon to it YUM!

I have made this for years. One variation is to melt a stick of butter and mix it with bread crumbs. Pour over the top of the potatoes during the last 15 minutes of cooking.

I add cubed ham and up the cheese and serve it as a meal in itself.

I have done a different little spin on this. Instead of a whole cup of sour cream, I use 1/2 cup, but also add cream cheese. It really adds a good flavor.

My mom made this for Xmas dinner & I have used it over & over for company or pot luck suppers. Mom had a couple of differences - she put crushed corn flakes or potato chips on top sprinkled with 1/2 C butter or margarine. When she used the chips she did not add salt. I substituted cream of mushroom soup one Christmas & she gave her stamp of approval! You can also use parmesan cheese for a different flavor.

I really like this recipe I have jazzed it up with different seasonings and meats. Very solid base recipe for a beginner cook and fun to tweak for the more advanced.

We have had these potatoes with our Xmas morning buffet for years. My kids and grandkids would be lost if they werent on the table. It has become our tradition and will stay in the family for yrs to come

For a crispy topping you can mash one cup of cornflakes and mix with a 1/2 cup of melted butter or margarine. Spread this topping over the pan of all the mixed ingredients just before you put it in the oven to bake.

Family favorite! To save time, I omit the chopped onion and sub cream of onion soup for the cream of chicken (makes it vegetarian, too) def use cornflakes instead of bread crumbs...so much better!

I am always asked to bring this dish to dinners. I saute the onion, add cubed 8oz Velveeta cheese and cream of mushroom soup. When the cheese is melted I add the potatoes and cook at 350°F for 1 hr.

Instead of the cream of chicken, I added Alfredo sauce.