These turned out excellent! I skipped the onions due to personal preference (hubby and I are not fond of them). I otherwise stuck to the recipe, hubby and I both loved it! I did have to cook the breasts longer (about 40-45 min. total). Definitely a keeper for meal planning!

Great recipe! I had some chops sitting in the freezer and was looking for a recipe that I had all the ingredients for on-hand and this fit the bill. The only change I had to make was I used lime juice instead of lemon because I had no lemon juice in the house. They turned out excellent! This one will be going in the kitchen recipe box as a regular meal!

My husband took a bite of this and said, "Mmm... impressive!" They turned out very good. I did make a few changes: I used mircle whip instead of mayo because we rarely have mayo in the house (we just prefer mircle whip), I used cheddar cheese instead of American because that's what I had on hand that needed to be used anyway, and instead of mixing the bacon in with the potoato mixture I sprinkled them on top and smothered a bit of the potato "sauce" on top of the bacon before adding the parm. cheese. It's been my experience that baking bacon in with a dish makes the bacon very gooey and not crispy which is how I like it. The only thing I will do different next time is cut up the potatoes a little smaller. I cut them into approx. 1/4" slices then across four times each and I think they'd be better a little smaller, but that's just personal perference. I will definately make this again.

This was wonderful! The only tip I can add is that the first time I made this I used margerine instead of butter (I thought I'd save a few cents) and it didn't turn out NEARLY as good as it did with real butter! Definately make sure to use real butter with this recipe, it makes a big difference in the taste!

These were excellent. The only changes I made was I used lime juice instead of lemon (I had no lemon juice and the store was completely out) and I accidentally added a bit more cranberry sauce than the recipe calls for. I also used 1/2 t. onion powder in the meatballs rather than onions just due to personal perference. Will definately make again!

What a wonderful dish! Both my husband and I loved this. I made a few changes for personal taste. We don't care for onions in our house so I substituted the onions for 1/2 t. onion powder to add flavor. My grocery store doesn't sell the nacho cheese soup, so I used a can of cheddar cheese soup and to add flavor I chopped 1 heaping T. of sliced jalapenos and used a 4.5 oz. can of diced green chilies. I added these to the beef mixture at the same time as the taco seasoning. I only used 1/2 c. water since the green chilies are a bit "watery". I did have to bake this for an extended amount of time. After baking for 55 minutes and the tater tots were STILL not browned I upped the temperature to 450, baked for another 10 minutes and they came out lovely, nice and brown and crunchy! YUM! I then topped it with 8 oz. shredded Mexican blend cheese as soon as it came out of the oven, then served with salsa and sour cream! It was delicious! Definitely a keeper!

This was awesome! I stayed as close to the original recipe as I could with a few minor changes to suit personal taste. Neither my husband or I care for onions, so I omitted them and instead used 1/2 t. onion powder to add flavor. I also added 1/2 t. ground black pepper and 1/4 t. salt. I added these to the egg mixture before adding the remaining ingredients. I saw that many people were adding, sometimes DOUBLING, the amount of eggs, but I decided that with so many good reviews from people who cooked this "as is" I would give it a go without this change and stuck to 6 eggs. It turned out lovely! However, I do think the next time I make this (there will be a next time, it was very yummy!) I will add two more eggs. With 6 eggs you get a faint hint of egg flavor and both my husband and I agreed this would be even better with just a bit more egg to suit our personal taste. I recommend trying this recipe out making only minor changes for personal taste and preference, then judge for yourself if further changes are needed. I can't imagine this being nearly as good with a full dozen eggs! It was excellent "as is". Definately a keeper and a nice switch from the typical strata recipe!

This was excellent. I'm always on the lookout for budget/time friendly meals and this fit the bill. I did make some changes to fit personal taste/preference. After reading some of the reviews I decided to add some spices for flavor. After browning and draining the grease from the hamburger I added 1/2 t. dried basil and about 2 cloves minced garlic to the hamburger and let that cook for a few minutes before adding the soup. I used regular cream of mushroom soup (generic brand) to keep cost down. I added about 1 1/2 c. frozen corn on top of the hamburger mixture, then the cheese slices. Instead of using "real" potatoes, to save on time, I made 4 servings of instant mashed potatoes as per the directions on the box (with a little extra butter as I always do) then topped it off with a sprinkling of fresh ground pepper. I let it bake until it started to brown slightly on top and it turned out wonderful! A great budget and time friendly meal that both my husband and I enjoyed. I've made this twice already as it's become one of our "regular" meal items. Easy and versitle, definately a keeper for my recipe box!

These were excellent! I myself, unlike many of the other reviewers here, was looking for something more "cake" like. Here's the small changes I made: I added 1 t. pumpkin pie spice and 1/2 t. nutmeg to the "cake mix". I used a standard cake pan and baked for 35 minutes. For the frosting I used 8 oz. cream cheese and 2 t. vanilla, I kept the powdered sugar at 2 c. It turned out wonderful! Both my husband and I couldn't get enough of it! A wonderful "autumn cake"! Yum!

This is excellent! And a must try for anyone who's never made quiche before or is looking for an awesome recipe as is or to work with. It's very simple and excellent. Personally, my fiance and I hate onions, so I skipped that. I cooked the pie crust for approx. 10 minutes by itself. I put 4 oz. of the cheddar cheese in the quiche and used a smidge less than 1 cup milk (the first time it overflowed). I cooked only the garlic, spinach and mushrooms in 2 1/2 T. butter (you don't want it too greasy), and set them aside to cool. Mixed everything else (including cheeses, I did this because the cheese melted as per the instructions the first time I made it making it difficult to mix the ingredents for the oven) then added the cooled cooked mixture and poured into the pie crust. I cooked for 40 minutes. Then added 2 oz. cheddar cheese to the top plus approx. 6-8 pieces broken apart cooked bacon. Cook for another 10-15 minutes. For newbies: don't forget to cover the outside of the crust with tinfoil to prevent burning. A wonderful recipe that you can easily modify to suit your own taste!