Sauteed 1 large chopped onion in 1/2 c olive oil (instead of butter) and added several cloves of chopped garlic when the onions were nearly done, then stirred the flour in. Taste the sauce just before combining with the spaghetti, depending on how your chicken stock is flavored, you might want to add some salt (I added about 1/2 tsp) and pepper. Also added leftover steamed broccoli florets to the mix, mounded everything into a 9x13" glass pan (it all fit, but just barely) and baked 40 minutes. Let it sit for 5-10 minutes before serving, to absorb any excess liquid. Husband, 5-year-old son, and I all loved it.

Reviewed On: Nov. 30, 2008

The dressing is perfect; somehow it brings out the sweetness of the beans. I subbed black beans for the pinto beans and plain artichoke hearts (instead of marinated), and added a couple stalks of celery that I happened to have the fridge. Even my 4-year-old liked it.

Reviewed On: Feb. 19, 2008

bread was very heavy and dense. Seems like there was too much liquid (e.g. mashed banana).

Reviewed On: Jul. 31, 2007