I took great liberties with this recipe because of the ingredients I had on hand and because my kids kept interrupting the process. I put thawed, drained frozen spinach in the bottom of the dish, layered vegetarian chicken that I had browned, and covered with sliced mushrooms. For the sauce, I eyeballed all of the amounts. I threw some butter, garlic, and a few squirts of lemon juice in a pan, added cream of celery soup and a little soymilk to thin it out and shook some italian seasoning on top. I poured that over the whole dish and topped with strips of browned smart bacon. I covered it all with an italian cheese blend and baked at 400 for 20 min. This tasted fabulous, and my husband devoured it. Just wanted to point out how forgiving the recipe was to all kinds of modifications!

I'm rating these 4 stars because of the way the recipe is written. I've been making these with the same ingredients in different amounts for years with excellent results. The bottom layer should only have 1 egg and end with a very thick consistency. You should not be able to pour it. It has to be spread into the pan. The top layer should have no butter in it, which is probably contributing to the burning. Bake at 350 for 20-25 minutes, then start checking it. Depending on your oven, it will only take 25-30 minutes and will not look "done" when you take it out. These set up considerably after sitting! If you let them bake until they appear done, then you've probably already ruined them.

This salad is very good for something a little different. I agree that the dressing is too sweet, so you may want to half the sugar then add more if necessary. I also increased the oil and vinegar slightly to make it a little thinner. I used regular tomatoes and sunflower seeds because I didn't have almonds. Very tasty though!

I was looking for a way to cover the unusual taste of veggie dogs, and this is certainly a winner! I never would have dreamed of putting cream cheese on a hot dog, let alone topping it with sauerkraut. But I have to say this is my absolute new favorite way to eat them! (I did leave off the onions because I'm not a fan.) Thanks for sharing!

As much as I love apples and peanut butter, I was expecting this to be better. I don't think it was bad but also not good enough to probably ever bother with again. Grilled peanut butter and jelly is better in my book!

I followed the other suggestions which I'm sure improved the recipe, but I also think it could be better with some more experimenting. I did give the crescents a 5-7 min head start, added milk to the eggs, used italian seasoning instead of oregano, reduced cheese to 2 c, and baked at 350 for 25 then 325 for another 20 (which was too long and made both the crescents and the eggs overdone, but that may just be my oven). Next time, I will also up the eggs to 10-12 and try different seasonings. I wasn't a huge fan of the italian, but onion powder and garlic or something totally different might be good. I'll also try to add some veggies (mushrooms, peppers, or possibly even asparagus) which are noticeably lacking in this recipe! And I'll reduce the cooking time again or at least keep a very watchful eye on it.

I'm giving this 4 stars based on the concept. I changed some things to add flavor because I knew it would be too bland for us as is. I used 4 oz cream cheese and added 1 tsp each of oregano, cumin and cayenne to the chili powder. I also replaced the taco sauce with salsa, slightly covering the bottom of the pan as well to prevent drying and sticking. I omitted the crumbled chips. Next time I will also add refried beans and olives. It was really good with the kicked up flavor!

This is really good, but I agree that it's a little sour as written. To adjust it, I simply used the other banana half with another scoop of chocolate and a splash more chocolate soy milk as needed. Next time I'm going to try it with strawberries instead of raspberries. I think that will make it 5 stars!

Very yummy change from normal "pasta sauce" dishes. Hubby and kids ate it which is always a good sign. I didn't have a problem with my sauce being too thin and I followed the recipe as is (except for reducing it to about 3/4 so we wouldn't have a ton leftover!)

This really is the best casserole. It took WAY longer to set up than expected though, and I even reduced the amount of milk to 2 c. I also used fresh mushrooms sauteed in olive oil with minced onion and garlic salt and then wilted some fresh spinach instead of frozen. Added extra mustard as well. I used soy sausage and soy milk, and my family loved it. Just needs a LOT of extra baking time! Also, I may not make it ahead next time to keep the croutons crunchier...

This was a hit at the party--everyone devoured it! I changed the diced tomatoes to salsa and topped it with shredded cheese, baking an additional 10 min to melt. It was really wonderful!

This is surprisingly delicious! I wouldn't have thought to put this together but will be making it often. I did omit both the sugar (based on other suggestions) and pecans (based on personal preference). The dressing was plenty sweet and fabulous!

This was alright but I don't personally think it deserves 5 (or even 4) stars. I'll definitely try other recipes on the site before making this one again.

This was really good but a few too many peppers for me. Maybe mine were just really big? Next time I'll cut back on the peppers, and I'm sure that will make it outstanding.

Excellent summer salad! I drizzled the bread with evoo and sprinkled with basil and thyme before baking. I added cucumbers and mozzarella to make it a little more substantial. And I drizzled the dressing on before topping with the bread so it didn't soak it all up. Extremely satisfying!

Very good! I never would have come up with this, but plan on making it regularly. I left out the celery and served it on pita with tomatoes, spinach leaves, and avocado. Delish!

I took some liberties but am rating this recipe anyway because it was the same basic ingredients. I had some leftover black bean salad (black beans, peppers, tomatoes, etc.) that I layered with avocados (instead of guac) and cheese. I had to use flour tortillas because I didn't have corn. And I topped it with sour cream before serving. Absolutely delicious! This is a keeper!!

Quick and easy which is always a bonus. But I adjusted the recipe according to others' suggestions: reduced cream to 1/4 c., replaced water with vegetable stock and chili sauce with cayenne pepper, added a dash of cinnamon, 1 tsp. fresh ginger, and 1 Tbsp. fresh lemon juice. Also added steamed broccoli for some veggies and garnished with peanuts. Hubby loved it!

I agree that it needs a little spicing up, but I like the basic recipe and versatility of being able to change up the veggies. I used asparagus, soy milk, and no meat because I'm vegetarian and it still turned out well. I would like to try the crescent roll bottom though!

A really good experience for my first time making an eggplant dish. My only changes were to omit the flour for frying, used olive oil, baked with the pasta as the bottom layer, and topped with mozzarella. Loved it!