I've made this before and it was great. I would say to half the pepper and half the thyme and add sage in replace of the removed thyme. As a quite comfort meal, try making this on the stove top and serve with biscuits. My variation is as follows: I double the recipe for leftovers. 1 can each of cream of mushroom and cream of potato. Half the pepper, Half the thyme and replace the other half with sage. Salt and/or seasoning salt to taste. I warmed this on the stove and allowed the flavors to mix together. Approx 20-30 minutes on low (after getting it hot/boiling). Stir often. Another variation, try this recipe in a casserole dish and add canned biscuits (uncooked) to the top of the mixture about halfway through cooktime.

Great recipe. Nice foundation and easy to make it your own, adding your own favorites. I will say that, at the suggestion of others, we added more cornstarch to thicken the recipe. I don't think that it was necessary in the least; however, I am actually a fan of a very creamy/juicy pot pie (which of course begs the question, "well, why did you add more cornstarch?! lol. I'm a big fan of reviewer suggestion, I guess). I made a big stock pot, so that I can freeze it for easy future preparation. Another very good suggestion made by another reveiwer. I'll simply add more vegetable stock or water for future creamier pot pies! Definitely a keeper and for the meat eaters, chicken, turkey, beef, etc. would go wonderfully with this recipe, but you don't miss it at all.

Fantastic! Following the advice of others I cut sugar down to 1/2 cup, put in 1 full (rounded) teaspoon of cinnamon and used 1 and 1/4 cup of raisins (and will use more next time!). I added 1/4 cup of milled flax seeds. I used wheat flour instead of white. Canola oil instead of vegetable. Baked for 25 mins and voila! Like others have said, do watch this while in the oven. I checked once at 20 mins and then at 25 mins. As soon as it turns golden brown around edges, its done! 3 year old and hubby devoured these. I am going to make another batch (only 24 hrs after making the first batch).

Beautifully grainy, delicious, perfection. My 3 year old said yummy after every single bite! lol. I used all whole wheat flour and I didn't have quick cooking oatmeal, only regular. I soaked them in the milk (regular, not soymilk) for appro. 10 mins to soften. Used some very sweet strawberries that we had on-hand, instead of blueberries. Have enough batter for pancakes tomorrow morning (and maybe the day after). Very nice. Thank you.

Wife, 2 year old and I loved this recipe! Onions really soak up the flavor and complement the zucchini very well. Added a dash of salt to please our family's taste but other than that, the recipe was followed exactly. Had it with teriyaki baked chicken and white jasmine rice. My baby said, "Yummy, daddy!"

I give it 5 stars. DH gives is 4. I love it and will not stand in line for honey baked ever again. That being said, while its a great honey glazed recipe, it is not a Honey Baked ham. There are marked differences.

This was good to the whole family.I added spinach because my 2-year old wouldn't eat a cupcake if it was green,so every chance I get to hide greens I take it,and it works well with the mix.Next time (which may be next weekend!)I'll leave the sugar out to see if the sweet corn is enough.Guess what were having for Sunday brunch,mmmmmm!!!