Great alternative for people like me who don't care for the mushroom soup version. I've made it a few times and have found that if the onions are diced small enough they will cook and soften in the oven. I also like to use an extra can of beans and only about a cup of cheese. A sprinkling of paprika on top before baking gives the topping a really nice golden color.

Reviewed On: Nov. 26, 2009

I thought everything was perfect about this recipe except that it should mention to bake on the lowest oven rack, or else the top would get brown too quickly. I started mine out on the middle rack, but moved it to the bottom when I noticed this. Also, I thought 1 1/2 cups of pecans wasn't enough. I used closer to 2 1/2 cups.

Reviewed On: Nov. 24, 2007

These cookies are excellent - not only the flavor, but also the texture. Very moist and chewy.

Reviewed On: Jul. 13, 2003