THESE MUSHROOMS ARE GOURMET RESTAURANT QUALITY. I always double the filling recipe and buy a huge container of mushrooms from Costco or a wholesale retailer to make a ton, and there are never any leftover! I've made this recipe just as-is, and I've also made it numerous times adding lump crab meat (don't buy a cheap can...the $3+ cans aren't bad, but anything that costs less than that is disgusting). The crab ones are always the most popular. I also add tons of shredded mozzarella cheese that give it a cheesy texture. Bake these longer than the directions say, however, until they're tender, hot, and have started to release water in the bottom of the pan. I often buy disposable aluminum pans to bake these in and take them to parties - THANK YOU SO MUCH FOR THIS FLAVORFUL RECIPE!!

Reviewed On: Apr. 29, 2009

This recipe is good. Very rich, very cheesy, very salty...all the not-so-healthy things we love. The ham gets lost in the huge amount of hashbrowns. I would use 16 oz (1 lb) next time. I also used Bob Evans Seasoned (Shredded) Hashbrowns that you can find in the refrigerator section of the grocery store near the ready-to-eat items such as pre-packaged meatloaf, pot roast, mashed potatoes, etc. I skipped the parmesan all together...that's a weird flavor to add to this recipe if you ask me. The top of the casserole got nice and bubbly brown and so did the edge pieces (the best part in my opinion!!). I also used one can of cream of mushroom and one can of cream of chicken since they make "healthy request" versions of these and they don't for cream of potato. The point is...great recipe, and it's flexible so you can make alterations and it will still come out just fine. Thanks!!! :)

Reviewed On: Mar. 24, 2009

I don't like cake. I don't like carrot cake. HOWEVER...this one is to die for. You have to make the icing from scratch as well - don't cheat and buy a can! It takes 2 minutes to whip up the icing. I like this cake because the cake itself is moist and not too terribly sweet (which is why I don't like most cakes...they're just too sweet). I used half oil and half natural applesauce instead of all that oil, and it turned out just fine. Everyone went back for seconds. Thank you so much for this wonderful recipe!!!

Reviewed On: Mar. 23, 2009