great! NOTE TO NON-AMERICAN-EATERS: this does NOT taste like some can-inspired casserole. as long as you spice it up! i added sliced hot peppers (cooked with the beef), reduced the beef, added some olive oil, added some finely chopped garlic, added canned peas, added asparagus (turned out too thready/hard to cut), added salt, added red pepper spice, added a small package of crushed red pepper (would not do this in the future). i also wish that the crust was on the bottom as well as top... next time i'll consider pouring some on the bottom first, or maybe just mixing it with the meat sauce... next time i'll also try to make it more healthy using mozerella cheese instead of cheddar slices.

Reviewed On: Aug. 18, 2009

Will try this one again... I left in the oven for 7 extra minutes because the top was still soft at the time they were supposed to be ready-- and I took a little taste and it tasted raw. But 7 minutes was too long-- they were no longer chewy enough.

Reviewed On: Aug. 3, 2009

5 cups carrots 4 tbsp maple syrup 2 tbsp balsamic vinegar pinch lemon pinch salt pinch pepper 1 tsp parsley chopped * boil carrots 10 m, drain * add salt, oil 3 m * add rest mixture 15 m * add parsley

Reviewed On: Nov. 30, 2008