This was yummy and super easy! Based on reviews I made several changes, but I think the most important thing I did was not to overmix! My last banana bread was a disaster. I read reviews warning not to overmix, so I mixed everything by hand. Here are my changes: 1) Instead of 1/2 c. margarine, I used 1/4 c. margarine and 1 snack pack Granny Smith Apple Sauce 2) For the sugar, I used 1/2 brown and 1/2 white 3) Cut flour to 1 1/2 c. 4) I added a shake of salt, cinammon and nutmeg and 1/2 tsp. of vanilla. I couldn't find my bread pan so I made muffins. Cooked for 35 minutes and they turned out perfect! Delicious on a rainy day. I saw a suggestion that instead of two cups flour someone used 1 c. flour and 1 c. oatmeal and I may try that next time.

Reviewed On: Oct. 14, 2009

W...O...W. This recipe was fantastic. I was a little skeptical at first because I didn't want anything too sweet, but I wanted something different than the other 2-3 salmon recipes I make all the time. I followed CourtneyGriff's suggestion and added horseradish! Here were my modifications: 1) 2 cloves garlic instead of 1 2) Omitted the garlic salt 3) Added 1 heaping TSP. of horseradish (was afraid of adding the recommended 1 TBSP, but I think the amount we added cut the sweetness perfectly) 4) Wrapped in foil for about 25 minutes, then broiled on low for 3 minutes. Probably could have broiled longer - it didn't get crispy on the outside. This was the moistest salmon with just the right touch of flavor. Perfect enhancement. Thanks for the recipe, Starflower. We will make this often!

Reviewed On: May 26, 2009

This was a great, fast EASY recipe. I will be making it often! Even my toddler loved it. FYI, as another reviewer mentioned, 1 1/2 cups dry pasta makes about 3 cups cooked. I did make some modifications based on previous comments: I added 1/2 cup peas, 3/4 cup milk, an extra can of tuna and a dash of pepper & pepper seasoning. Personally I thought the cream of chicken soup was an excellent change for this classic comfort food dish.

Reviewed On: Oct. 23, 2008