Tasty! Since I only made this with 4 pork loin chops I chose to only use one can of soup with about 1/4 cup of water. Based on another reviewer I used celery soup vs chicken or mushroom. I did however use fresh mushrooms and half of a small yellow onion. I put the sliced potatoes (not cubed) in the bottom of the roasting pan and put the chops on top after I had seared them in a little EVOO. Then I poured the skillet remains over the top of the entire dish. I added various seasonings like onion and garlic powder, cracked pepper and salt. I also sprinkled on some Italian seasoning just over the meat. I covered it in foil for the first 40 minutes. Baked for another 15 without the foil. The potatoes were perfect and very flavorful. The meat was slightly over cooked, but that was my fault since the slices were thin. I should have kept a better eye on them. I think with the suggestions to add extra seasonings and veggies to the dish, plus using celery soup, made it a success flavor wise. I will make it again.

Reviewed On: Nov. 8, 2009

They tasted chalky and like wet flour. They were completely tasteless. I made them exactly as the recipe said.

Reviewed On: Nov. 2, 2009

We loved this, and like some others have said, it is a great alternative to lasagna especially since it only takes 15-20 minutes to bake. One suggestion is to use a sturdier noodle like a ziti. My husband thought the egg noodles were too flimsy for the heavier meat and cheese mixture. Also, I didn't have any cream cheese on hand but did have a soft white, veggie cheese spread. It worked perfectly and added a lot of flavor to the noodles.

Reviewed On: Oct. 14, 2009