I made this recipe as is, and I think 2 cans of the soup may have been too much. The pot roast was swimming in the soup. Next time, I will cut back to 1 can of soup and season the meat beforehand.

Reviewed On: May 29, 2009

I made this for two separate Thanksgiving lunch and dinner events I was attending. For the first batch, I followed the recipe as written, but added 2 tablespoons of sugar and baked for 60 minutes. It turned out perfect! For the second batch, I added half a can of the water from the corn and the same amount of sugar as the first time. It turned out good, but the consistency was definitely better without the addition of the water. Either way, this recipe is a winner and I will be making it in the future!

Reviewed On: Dec. 2, 2008

I made this casserole last night for dinner and it was a huge hit. I didn't cook it the full amount b/c my family doesn't like their veggies soft. Also, I used the cornbread flavored stove top stuffing mix and added a dash of cayenne pepper, and it worked perfectly. I topped it the last 10 minutes of baking with parmesan and shredded cheddar cheese since I didn't have any colby, and it worked just fine. This recipe was a winner in my house!

Reviewed On: Nov. 26, 2008