My husband and I both liked this. I did add some shredded Velveeta between the layers and on top. The only problem I had was the cooking time. The potatoes weren't quite done so I put the foil back on and cooked for another 15 min. I will make this again. Thanks for a recipe that uses ingredients I always have around.

This turned out great. I made it exactly as written except used an 8x8 pan. I did not think it was too buttery or too sweet. It is just perfect. You could definitely use this as a side dish or a dessert. It was done in exactly 45 min. I will definitely make this again.

I usually don't rate a recipe unless I've made it as written. However, most of the people who rated this recipe as good or bad changed it in some way. As others suggested, I did brown meat first with some garlic, then sauted some mushrooms and onions and deglazed with some red wine. Used the 1/2 cup of butter and envelope of soup mix. In the end, all I could taste was the butter. The meat was very tender even after only 6 hours on low, but this didn't improve the taste. The flavor was very bland, which is surprising with the soup mix. Some reviewers stated too salty, but I didn't even notice any flavor except butter. I won't be making this again or even trying to improve upon it.

This was VERY good. Made exactly as written except cooked on grill on medium heat for 45 min instead of high for 30 min. Also, forgot to flip over half-way through, but it didn't matter. Everyone in family loved it. I will definitely make this again.

This was very good. My sausage didn't cook through in 15 minutes, so I sliced it up and cooked the slices themselves for another 5 min. I did as other reviewers advised and sliced the fennel really thin. It was still too crunchy for my taste after the 5 minutes of sauteing, so I sauteed for about 12 minutes or until it was almost soft, but not as soft as the onions. The fennel completely softened up when I baked it. Other than that, I followed the recipe exactly and everyone thought it was delicious. Will make again.

This soup was excellent! I made it exactly as written and wouldn't change a thing. It is a little time consuming, but very interesting to make. I have never poured eggs into a hot liquid, so I was a little nervous, but I poured a thin stream as it says, and the eggs turned into nice little strings. I wouldn't add any more seasonings because I think it would mask the slight taste of the spinach and romano cheese. This is definitely a soup you could serve guests and I will be making it again. Thank you for a great recipe!

This soup is really delicious. I made as written, but used 1 10-oz pkg chopped broccoli and 2 14-oz bags of baby broccoli florets, cutting off and throwing away any long stems on florets. It does seem like a lot of velveeta, but turned out perfect. It makes about 10 servings, but why make soup if you can't have leftovers? Everyone in my family loved it and I will make it again and again.

This was OK. Nothing spectacular. I did use cream of mushroom soup because we like it better. I think this is one of those dishes that you make when you thawed some ground meat and don't know what else to make. I'll save this recipe for one of those days.

I really liked this recipe. Easy to prepare and a great way to use up leftover chicken. I made just as recipe states, but omitted the salt. Have made several times and it's a great comfort food.