I've made this many times. I double the onion and diced it very fine and chop up my fresh mushrooms and fry together in one T. butter until onion is just limp. I top this casserole with fresh tomotoes and sprinkle on Tabasco sauce. Yum....

Excellent! I made the recipe as is. I added about a cup of diced cooked ham to it ONLY because I had it left over from the day before. If some of you think it's too sour, add a couple of teaspoons of sugar to it. My hubby adds vinegar to almost every kind of soup I make so this will be one of his favorites! Thanks Idealnut, you made his day.

I boiled my peppers whole for about 5 min., cooled them before cutting in half lenthwise to clean and fill. They were so easy to clean and came out perfect! Great recipe! Thank you...

I've been making this recipe for years. After browning the chops, (I use lard for flavor) set them aside, I pour off the grease and add the mushroom soup to the pan. Then I kinda fry the soup in the pan a little bit and then add some kitchen bouquet, about 1/4 tsp. or so, (cuz a little goes a long way) for color and appeal. Add the milk or water pour over the chops in a baking dish and bake until done, about 45-50 min. Sometimes,I also add about 1 1/2 tsp. soy sauce to the soup for flavor. Very good. BTW, I'm 70 years old so I've got a lot of cooking years under my belt, over 50 at least.

Like a few others' who rated this recipe, I cannot eat seeds either so I used dried marjoram (goes good with pork).

I've been making a version of this recipe for years. This recipe is good all-be-it a little too sweet I thought. The best bread pudding is made with stale homemade bread if you prefer a less gooey pudding. Baking it in a water bath is a must! It's also good cold. Hubby ate it the next day cold with maple walnut ice cream and milk on top.

I made the recipe as is and added one family size can of chicken noodle soup to all. Gives it great flavor...

I've been making a version of this recipe for years. I omit the dry onion soup, way to salty, and use the cream of mushroom soup and fresh mushrooms (8oz.) size but I slice and fry them before adding them to the soup. I also add 1 T. of Soy Sauce to the soup and mushrooms before baking for 1 hr.

I followed one reviewer's suggestion to put the spices in a bowl and mix w/potatoes then pour into 9x13" baking dish. Well, the first potatoes I put in got the most spice and it was too much. I suggest sprinkling some of the spices on the bottom of the pan, layer the potatoes in a single layer and sprinkle the rest over the top. Drizzle the oil over all. Half way thru baking stir to coat. We,(husband and me) loved this recipe and will definetly will make again only next time I will cut down on some of the salt and chili pwd as I don't tolerate spices well.

I make this recipe for holidays but I leave out the evorporated milk and mix 1 T. mustard with the mayo spread over cauliflower then layer Am. cheese over top, then buttered bread crumbs and bake.

I tweaked this recipe only because of our personal taste. I used 2 1/4 tsp. cornstarch and mixed it into the sugar so it wouldn't be lumpy when added to the liquids. Added l cucumber diced, and salted the onion, celery, eggs & cucumber to taste. It was excellent. Thank you Kaye Lynn. This will be our #1 potato salad from now on.

The only time I make a potato soup recipe is when I have a small bowlfull of left-over mashed potatoes. If you use flour to thicken this soup, this is no longer soup, it's something else - a stew. I use thyme leaves and parsley for flavoring, plus salt and pepper, but you can use whatever flavorings you like. I put in diced potatoes, raw, a diced carrot, and one can cream of chicken soup (last) along with the chicken broth. Otherwise just follow the recipe as is. I don't use the cream as the mashed potatoes have milk in them if you're watching the calories.

This is one of those "keeper" recipes I've made over and over many times. I found l/4 c. flour added after you fry the onions and beef and continue to fry for about 3 min. (stirring constantly) will remove the raw flour taste in the finished product. Also, I heat the milk and add it a little at a time for desired consistentcy. The hot milk helps eliminate the "lumps" in the gravy. We like this over mashed potatoes.I also add some fresh garlic chopped to the onions.....pretty good.

I found using l/4 cup butter Crisco shortening and l/4 lard makes a pretty good crust. It's not as rich as plain butter and it seems the dough is easier to handle and bakes a more even crust.

I found when making pie crust, when adding the water I make little pockets in the flour/shortening and then I take a fork and just slightly mix it together and then I let it rest for a few minutes to jell before I clump it together and roll out. It seems to work pretty good for me.

This tip is for Adtrent who has problems rolling out pie dough. On the surface you plan to roll out your pie dough, take a clean wet cloth, wipe the surface and IMMEDIATELY BEFORE IT DRIES, sprinkle flour over and rub it around. You will be able to roll out your dough without any trouble. Trust me I know. I experimented for a long time before I learned this trick. Just add more flour to the surface for more pie crusts.Good luck. Sandy

I tweeked this recipe by using leaf marjoram with the garlic and salt/pepper, making enough to accomodate a 2# or so pork loin roast, using a food chopper to incorporate the garlic, marjoram, salt and pepper. I scored both sides of the roast, rubbed in my seasonings and wrapped it in plastic wrap and marinated it in the fridge over night. I browned it and then put it in my pressure cooker/with water, a little more salt and onions for one hour. It turned out great. Marjoram, garlic and pork go very well together as most Polish people will attest to as they use this combo in making Polish sausage. I also rubbed my marjoram before adding it to the garlic to bring out the flavor.

This recipe wasn't as good as I tho't it would be. I skinned the chicken as one reviewer suggested. I used thighs and legs and pierced the meat and turned it several times while baking. I'm not sure I would make this again as it didnot caramelize except around the edge of the dish and I had to open up windows and start the fan to disperse the strong smells in the house.

I would give this recipe ten stars if I could!! It's like eating chips, you can't eat just one! Thank you Kathy....

I took the advice of others and cut back on the butter by half and added 2 cloves of garlic to the veggies. I also used a good solid chicken base instead of the chicken bouillon powder. Added more asparagus and DIDNOT puree any of it. I had some roasted chicken from the night before and added the left-overs.If you don't have half and half on hand, don't go out and buy it, you don't need it. A wonderful soup indeed!