My family loved this! I drained the ground beef and did not add the olive oil. I used two carrots because I was out of green pepper. I noticed it was quite dry before I put it in the casserole, so I added enough sour cream to make it moist enough to bake without drying out. I used about six smaller potatoes. The crispy potatoes combined with the creamy filling was delicious!

Reviewed On: Mar. 4, 2007

This is awesome. Since I am knife challenged, I split the squash and scoop out the guts and cook in a 350 oven for about 30 mins per side. After the first 30 minutes I start making the soup. When the squash is done, I let it cool, then scoop into the soup and mush it all with a potato masher. I usually use half and half instead of the cream. A very good recipe.

Reviewed On: Jul. 16, 2006

I gave this a five star rating, assuming the amount of butter was incorrect. I used 1/2 cup butter total. I little more than 1/4 cup for the cake and the remainder for the topping. I used 1/2 milk and 1/2 pineapple juice for the 3/4 cup milk. This cake was okay the day I made it, but it was awesome the next day. So, if you need a make ahead dessert with ingredients you have on hand, this might be the ticket!

Reviewed On: Jan. 23, 2006