I want to note that I rated this the way I made it, NOT how the recipe instructs! I wanted to make a low-fat version of this, so here's what I did: Hash browns, cream of potato soup, 98% fat free cream of chicken soup, 8oz light sour cream, diced onion, shredded cheddar made with 2% and then splashed some milk and fat free butter on top (the only thing I omitted was the green peppers and I'm glad I did). It turned out as good as a low-fat version of the recipe could be! I want to make it again, but next time add a little kosher salt, a dash of pepper and maybe a little more onion. I'll also bake it for longer because the hash browns were cooked, but could have been a little more done (but that, I'm sure, has everything to do with the fact that my ingredients had less in them). Overall, great recipe to change up and into something a little lighter!

Reviewed On: Jul. 15, 2008

This was good! My husband liked it. I made this just last week and to tell the truth, I don't even really remember the way it tasted, so it couldn't have been anything amazing, but it's easy and versatile. A pretty good pasta recipe.

Reviewed On: Jul. 13, 2008

YUM. I did change one thing though: instead of using chocolate chips, use chocolate CHUNKS. It creates these big gooey eyes-roll-back-in-your-head bites. This is a really easy yummy cake-PERFECT for when you don't have alot of time and want to serve something just loaded in chocolate!!

Reviewed On: Jul. 13, 2008