It's an awesome base start. Filling: I put 1/2 c. water in a sauce pan and cooked frozen "steamer" veggies package (corn/peas/beans medley). Drain. Return veggies to the pot. Cut up canned cooked potatoes into bite sizes. Mix in with the cooked veggies. Season veggies with salt/pepper/onion flakes/. Add 1 can of CREAM of Mushroom (vs. golden mush) to the pot and heat the soup on low. Add one 6oz plain yogurt. Heat and stir. Season the filling to taste. Should like the way the filling tastes all by itself. Then, one pie crust on bottom of pie ban. Place the cubed beef over the crust. I made a pot roast and cubed it so the beef was delicious. Pour filling over the beef. I added shredded cheddar on top of the filling and topped with the other pie crust. Cut an "+" into the top crust to vent. Cook til top crust is golden brown.

I LOVE this recipe and use it once a week.

AMAZING!! I used Market Day tail off shrimp with garlic and herbs instead of butter and garlic. I cooked them first but kept the juices/seasonings and then cooked the celery in the juices. I also added a bag of frozen corn. No onion. andouille sausage in the juices and then cooked chicken in the combination of the garlic shrimp/sausage pan drippings. While I was preparing the rest of the meal, I put the cooked shrimp in the freezer since it calls for cooked frozen shrimp. I went a little lighter on the rice and used whole grain brown rice. Perfect. I added 1 lg. can of SW vegetable soup and cut back on 2 cups of chicken broth. Spices: Tony Chachere's Creole Seasoning Original Shaker, Chipotle chili powder and pepper.

Easy. Juicy. I used a 6 lb. chicken - took 2 hrs. Many roasted chicken recipes call for water or broth in the pan, the margarine bastes as the chicken bakes (not steams). With the margarine drippings mixing with the chicken, it makes a great broth to cook veggies in. May be the best broccoli I've ever had.

Ok...this was delicious. Loved that there was no butter. I used low fat shredded cheddar cheese (could use low fat/sodium soups). Makes for a really good mid-week, winter dinner.

OMG! Fabulous! Easy! I used pillsbury 9" pie crust, can of peas/carrots, bag of frozen corn, 1/4 bag of frozen hash brown cubes, seasoned salt, pepper. Boiled the chicken in chicken broth. Whole family loved it and all of us hardly love any of the same foods.

My husband and son loved it. I added a whole jar of the peppers with the juice and it was too much for my taste. I would go half next time. It's the consistency of pulled pork (shredded) vs. the traditional italian beef (sliced).

I don't only love this recipe, I'm grateful for it! It removes the mess, work and time of mashed potatoes the day of and keeps the kitchen so much neater. Have done these two different ways...both stored in the frig overnight: 1) in a crock pot and then heated 4 hours on low before the dinner - perfectly done. 2) in a greased casserole dish and heated in the oven. I like the crock pot so I don't use up the oven space. Both ways were terrific. MUST use the buttery tasting Yukons or else increase butter/milk to avoid a dry consistency.

Wow. Yummy. My 15 year old son said it is the "best thing I've ever had." I had to stop him from eating the whole thing! (know what he'll like on his birthday) I used break apart sugar cookie dough (vs. sliced) and arranged the dough cubes into a Christmas tree (photo uploaded). 1 on top, next row 2, next row 3...etc bottom row 6 and the tree base was 3 dough cubes. Arrange approx. 1/2" apart so they spread into each other. I took some advice on the frosting and did the cream cheese, cool whip, 1 tbs of fluff and 1 tbs powdered sugar. Yum. After spreading the frosting, sprinkled it with green cake decoration sprinkles (sparkly). Green sprinkles contrasts white frosting nicely (vs. turning it all green with food coloring). Looks snowy. Spinkled the serving platter with powdered sugar for more 'snow' effect. Thanks for such a delicious recipe.

This would be best in a small casserole vs. a square pyrex because of the numerous quantity of ingredients. Obviously, the bigger the dish, the thinner the layers and the lettuce and so on could fit. If you go with a very large casserole, use more refried beans. Don't bother mixing the taco seasoning in with the beans because it's far easier to use a mixer to blend the sour cream/cream cheese and taco seasoning. I wasn't sure why you'd layer tomatoes and onions over this lg. amount of salsa but it does add a nice texture difference. Drain the salsa a bit before spreading so it's not so watery. I layered bottom to top as follows: 1 Refried Beans 2 Guacamole 3 Sour cream/cream cheese/taco seasoning mixture 4 Salsa 5Chopped mixture of green onion, tomatoes, green pepper, a little bit of green chiles 6 Shredded lettuce 7 Cheese 8 Garnish black olives.

You can assemble this whole thing the day before and just pop it in the oven the day of the event. Everything blends together nicely overnight. I worried that the veggies would be soggy - they weren't. Key is to saute the veggies but make sure you place them on paper towels and blot them to absorb excess moisture before mixing them in. Cook ingredients the day before, assemble and refrigerate. The day of, you will heat around 350 for 50 minutes approx. Lots of veggies: chopped peppers, zucchini, onion, mushrooms, diced/drained tomatoes; cooked a ham steak and chopped it in (plenty of meat)...bacon would be yummy too. Everything else as recipe states. The cream cheese base and half and half makes this very special. Great!

I love it because I can make it the day before! The dressing top serves as a seal and then when covered in the frig everything stays fresh. I brought this to a function at the school I work at and everyone loved it. I make it a 10 layer - note: salt and pepper between layers lightly - 1. lettuce, 2. peas, 3. green onion, 4. bacon (at least 1 lb or more) 5. mushrooms, 6. shredded cheddar, 7. green/yellow/red pepper diced medley, 8. chopped celery 9. hard boiled eggs, sliced 10. dressing: mix mayo w/parmesan, sugar, and 1 tbs of juice from a jar of sweet pickles.

DELICIOUS! We use cream of chicken soup vs. mushroom soup (sure either is great but at holiday time we always do the green bean casserole too with the cream of mushroom base). This is a traditional dish on our Thanksgiving & Christmas tables - hub gave me this recipe 21 years ago when we were first married and asked if I'd make it at Thanksgiving and we've made it every year; I use 3-4 med. zucchini, 8 oz. sour cream, 1 box chicken flavored stove top, 1/2 c. butter. The soup base works great when it mixes with turkey on the plate. Great!

As an experiment I made two green bean casseroles for Thanksgiving this year. One was the traditional Campbell's recipe right off the label; the other was this one with a twist. Both did great and my brother in law went back for seconds and half his plate was this cheesy green bean casserole. I made it with Kraft Old English cheese and bacon, no mushrooms. The mixture tastes a bit like cheese soup. Mixed in green beans. Before baking I topped the green beans/cheese/bacon mixture with a package of shredded cheddar cheese over the top. Then, instead of french fried onions as used in the traditional recipe, I did a Ritz top. Melt one stick of butter and mix with a sleeve of crushed Ritz crackers - (note, I would do more than one sleeve next time because everyone took a lot off the top). Baked per instructions. It was sensational. My husband never eats green bean casserole and took seconds.

I made almost exactly per the recipe. I held all the onions in the mixture and topped with the traditional French's crunchy onions since many in my family can't tolerate onions but can pick off the top if they didn't want it. It bakes as a cheesy casserole so it does not look like the picture at all. I brought it to my very picky in-laws for Thanksgiving - trusting the high grades from so many reviewers. At first most took a token little bit (one even asked, "where's the green bean casserole?" - wondering where the ole mushroom soup recipe was I'm sure). Every single man took seconds and one said, "you can always add cheese to everything I eat" - the ritz crackers topping is delicious. The whole things was great - I scaled to 16 servings and it scaled perfectly - and there was maybe one serving left which says a LOT considering how many Thanksgiving side dishes there are.

I followed the recipe exactly. The consistency of the ball before freezing was verrrry soft so not sure if I made an error. Rather than making all the mixtures into balls (messy), I reserved enough of the cheese mixture to make about 1.5 balls and rather than rolling it in the the pecan/parsley mixture, I mixed all ingredients and refrigerated it. I served in a clear glass serving bowl as a cheese dip (firm). It was fabulous and not as messy. I will definitely make again. Hub loved it too.

I've made this recipe on numerous occassions because it is a major hit! Everyone loves it and my daughter craves it. Sweet and the pretzels add a fabulous contrast. YUMMMMMMY