5 star recipe. This was so good. My only problem was it was a little salty but not the recipe fault as I was a little heavy handed with it. I'd never eaten Chicken Cordon Bleu with a sauce before but this really makes the dish. I did even out the cream with half skim but I don't think it made a difference. I can't believe how easy this recipe was to make and I will make it again. Delicious!

Reviewed On: Jan. 29, 2012

This was a great starter recipe. I have a recipe for Crockpot Pork Chops that uses a can of cream of mushroom and a can of golden mushroom soups and I like that flavor combination. I added onion, green pepper and minced garlic to the ground beef mixture. Also, I pat out the ground beef mixture into a rectangle about 1 inch thick. I then layer swiss cheese, thin sliced ham, and frozen spinach (I squeeze all of the liquid out) and roll the meatloaf up jelly roll style. I then continue to use the extra soup and make the "gravy" as I usually serve mashed potatos with meatloaf. My family loves this.

Reviewed On: Oct. 19, 2011

My husband often sees Collard or Mustard greens on cooking shows. Since we both love cooked spinach and swiss chard, we have been curious to try collard greens. Unfortunately in Montana, I never saw fresh collard greens until today. I couldn't wait to get home and try this dish. We absolutely love this dish. The only thing I changed from this recipe was to use chicken broth instead of water, after reading other reviews. We will be having this dish often and will try with other greens when we can find them. My husband has already requested them for supper later this week and he put collared greens on the shopping list.

Reviewed On: May 15, 2011