I read a lot of the reviews before making this. I had to make it for a large crowd. I was pretty much able to double everything except I only used 1 large red pepper. I minced the onion, celery and pepper fine so there wouldn't be large chunks of the veggies. I added about 1 cup of finely shredded carrot for color. I only had sweet pickle relish and I only used 2 Tbsp. of that so it wouldn't be overpowering. I used 8 eggs. I used 1/2 cup of sugar in the dressing (remember I doubled the recipe) and cut the mustard to 2-3 Tbsp. I used cider vinger and added some black pepper and garlic powder. I didn't have celery seed so I had to use celery salt and cut the amount down. I made this the afternoon before my function. I added just enough dressing to moisten at that time, then added some more before going to bed. I added the rest of the dressing the next morning and it needed every bit of it. I ended up making 1 more batch of dressing but only needed about 1/4 of it to moisten at the party I took it to. I'll use the extra dressing for egg salad or potato salad. I had quite a few people ask me for the recipe but my mother-in-law just had to tell me "it was o.k. but it was too sweet". No surprise there, she critiques everything I make! I will definitely make this again but would try to cut the prep down by boiling the eggs and making the dressing ahead of time. Thanks for a great recipe!

Reviewed On: Oct. 26, 2009

I made this on the spur of the moment and only had 2 pork chops in the fridge. I used the same amount of potatoes and a little less onion. I increased the Italian seasoning and black pepper to 1/8 tsp each (putting 1/4 tsp on each side of the chops) and added 1/4 tsp of garlic powder to the top of the chops. I added some broccoli and cauliflower florets and some baby carrots (precooked the carrots in microwave for a few minutes so they would be finished when everything else was). I increased the flour by about a 1/2 Tbsp due to the additional vegetables. I would definitely make this again. The pork chops were very moist and it was nice to not have a fried chop as I am on Weight Watchers. This did not make a gravy - I thought it would due to the flour, but the onions were cooked to a translucent golden and the broth and the onions on top of the pork was very good.

Reviewed On: Oct. 15, 2009

Made as directed. I am on Weight Watchers. My family is not. Took a 13 x 9 pan to a family gathering and this was the only casserole gone. I would make this again but would cook the potatoes a little less (about 5 minutes instead of nine) and would season the potato layer before adding the frozen vegetables on top of them -- it seemed like the frozen veggies got all the flavor from the sauce and the potatoes were a little bland. I would also add some additional spices to the sauce itself. Maybe garlic powder? Thanks for the recipe as it was good to find a casserole that didn't involve a heavy cheese or cream sauce. Would make again!

Reviewed On: Oct. 14, 2009