I have tinkered with this so many times- but it's good every time. How could you really mess it up? I say- take this basic recipe and expand--especially with seasoning. I have started to layer the onions in each layer- and I personally like a potato layer on top- I dont like the crunchy, chewy noodle that forms on top without a protective barrier. I've added boursin cheese, cheddar, garlic etc... sooo good!

I did add the coconut- wow was it good. I may try without next time just to see the difference. But if you at all like coconut- or want to try something a little different- try the coconut and it wont be the average sweet potato casserole. I agree with someone else- I may cut down on egg, too. And to keep it from being too sweet- every time I measured- I left out just a little bit of sugar- as not to truly mess with the integrity of the recipe- just a matter of taste. Will make again.

It wasnt soup- it was tomato juice with chunks of vegetables. I tried to even doctor it up after the fact- with everything I could think of. No thank-you- I'll stay fat!

As the rest- used less liquid. I thought the cornbread was a little overpowering- so I would a little less cornbread and more bread instead. But this was good and I recommend to others to try it.

OMG!!! Soooooooooooo Good....

I make this AS IS! Do not change a thing- it is so perfect as written. I love this recipe compared to others due to one layer- the cauliflower. I chop it real small- and everyone goes nuts over it. ("What's that one layer- it's so good?") The dressing is so tasty- I admit to one minor change after making it numerous times- a little milk in the dressing to thin it out- so it's a tad creamier rather than frosting like-but it doesnt alter the taste.

Tasty- but too much dressing. Will cut it back next time for sure.

Nothing fancy but good. I'm still trying to think of what else to add. Kinda seems likes it missing something, can't put my finger on it...

OMG!! This was awesome!!! You MUST take the onions- make a foil packet - add some of the marinade- and sautee on the grill!!! Next time- I will triple the amount of onions for that reason. This was a great marinade for steak.

Pretty darn good. I admit- after reading reviews, I did more of a 60/40 blend- less bbq to italian- cause from experience I know bbq sauce can overpower. I used good seasonings italian dressing and plain bbq sauce- no smoky, honey or anything like that- cause I think you could end up with a weird flavor. I marinated overnight- and I think I could have let it sit longer- Im really into flavored meat. But it was still good- and different- not the same ol same ol.

This was great. If you dont want a stew like consistency- then add more broth- but I liked it thicker. One leek was perfect for the taste- and I,like many, added more chile sauce after tasting to our liking. I used sweet chile sauce- not realizing there was regular and sweet- and it added a nice flavor. Let is simmer for quite awhile to get those flavors to come together. Very good stuff!

This was sooooooo good! I admit- I cooked it a little longer- was scared it would be runny in the middle. We used sausage- added onion and seasoned as suggested by others. And by mistake- I bought shredded hashbrowns- I cant say if that helped or hindered- but for now- I wouldn't change a thing. My parents and in-laws raved about their Christmas breakfast-fantastic recipe. I do normally like to review recipes based on their original recipe- and not my altered version- so take it as you will.

I had to comment on what I thought would have been a much better outcome. I didn't believe a few of the reviews commenting that the cream cheese was, well...weird. And that it was. I didn't go well with the recipe- which seems strange- I thought for sure it would. I always follow a recipe to the tee to be able to give a fair and accurate review-not based on my changes. Here's what will-in my opinion- make this better. First and most important- the cream cheese needs to be made into a filling like substance. Almost like cheesecake- with some sugar, vanilla, etc. Use a brick and a half of cream cheese- not two. Way too much. What I did was to almost melt the cream cheese so that I could spoon it over the bread- smoothed over nicely that way. The syrup- not sure what to do about that. I almost went into a sugar coma when I tasted it- but when we mixed it with regular syrup- very yummy. I think maybe some cinnamon in the egg mixture, too-to give it a more french toast taste. I really thought this was going to be soooo much better. Read all the reviews before you make it- and take a little from all of them. You should end up with a better product.

This is the first time I have given a recipe a five star rating. It was good on so many levels- taste, ease of preparation and convienence of ingredients involved. Don't get me wrong- this isn't a gourmet meal-but one that will get eaten and enjoyed. I left out extra spices-we arent a spicy family- and it was still great. I served with fresh tomatoes, taco sauce and spanish rice. My husband exclaimed "Please make this again!" Ole!

This recipe had great flavor! I agree with others on the following: season the chicken and/or the soup mixture, mix cheese with soup mixture and get the large biscuits- mine were a bit too small as well. The cheese mixed with the soup may make the soup mixture a little saucier (or even add a touch of milk)it was a bit on the dry side for my taste. Overall- definately a do-over!