I agree, you've got to carmelize the onions first. I also cut back on the amount of butter. Great flavor after these changes.

Loved this! It tasted just like one I had at Walt Disney World recently. My only change was using mozzerella cheese instead of swiss (didn't have swiss on hand).

The best of both worlds!

Followed the recipe exactly. It was good but i don't know that it was worth all the time that went into preparing it.

Didn't care for the flavor of the pork. The celery seed was much too strong for our like and the rub barely flavored the meat at all.

OK flavor. Nothing special though. I did also add a little beef boullion and thickened with cornstarch.

They were ok, nothing to write home about.

Great recipe! You can mix it all up the night before and bake in the morning, add 5-10 minutes extra baking time. It also freezes well (uncooked). Thaw in fridge and bake- again give extra baking time. I usually use whatever breakfast meat and cheese I have on hand to make it.

Good flavor, although it doesn't have the texture of cheesecake at all. I've made this many times using a premade graham cracker crust. Try adding chocolate chips, caramel or any other toppings to make it different variations of cheesecake.

Wonderful! I usually add a little extra milk to thin it out more.

Sorry, didn't care for this one at all. Too tangy of a marinade.

We have made this recipe for over a year now. My husband goes through withdrawal if I don't make it often enough for him.

I made this using turkey sausage links that I cut into bite size pieces, asparagus and swiss cheese. I omitted the butter figuring the sausage would have enough grease to replace the butter. It was wonderful! I mixed it all up the night before and just poured it into a greased 8x8 pan in the morning. It was very tasty and it will be easy to modify using whatever ingredients you have on hand.

This was wonderful. I cubed the chicken before browning it to speed things up a bit. Served with refried beans and brown rice seasoned with salsa and cumin. Even the 7 yo, 4 yo and 2 yo gobbled it up.

My husband devoured this, I thought it was a little salty. I used low sodium soy sauce, 1 can beef broth and 2 cups water. Put the rosemary in a coffee filter and stapled it shut (great idea by the way). I also used a sirloin roast to cut down on the fat content. Trimmed off the big hunk of fat and the meat was still very tender and delicious! Will definately make again.

The whole family enjoyed these (even the 6 yo, 4 yo and 2 yo!). I used Splenda instead of the brown sugar. Doubled the recipe and baked less than the stated time as I had very thin chops. Going to try it on a pork roast tomorrow night.

Cut the cayenne to 1/2 tbl. Used onion salt instead of garlic pwd and salt. omitted the thyme. Very yummy! We're going to try it on steak next

Tastes better than no-bakes! We omitted the raisins, next time I'm going to try adding peanut butter chips or nuts.

My husband and I both loved this recipe! Don't forget to scrape the "gills" out from the underside of the mushroom, that way the sauce won't turn the purple/brown color some people complained about. I added yellow bell pepper, zucchini, broccoli, cherry tomatoes and carrots as well. Then instead of mixing it all together I just spooned the sauce on top of the noodles and topped it with the mushrooms and veggies. Very delicious and beautiful presentation!

I browned the beef with diced onion and flavored it with a taco seasoning packet to make it easier on myself. Next time I won't toss the shells in butter, I don't think it added anything to the flavor and it was very messy to stuff them once they were coated with the butter. I also put a layer of salsa in the bottom of the pan for extra flavor and to prevent them from drying out. My husband and I both enjoyed this recipe, our young children ate it but they didn't like it as much as we did. ***I did make it a day ahead and refrigerated it for ease of baking at the end of the day. I added about 15 minutes to the cook time (covered with foil) and it turned out great!