Great idea with the Bacon! but the broth came out strange, almost like chix broth w/curdles in it, just didn't quite come together for me. I agree w/prev reviews that corn doesn't really belong, but celery and carrots DO; also I don't think the milk or 1/2 & 1/2 is needed, because the dumplings normally break down enough to thicken the broth. This would eliminate the "curdling" problem. Also - needs tons more seasoning!!! (garlic, onion, parsley, celery salt, etc.) It's very bland as written. but -- love the bacon! Thanks for THAT! ( :

Reviewed On: Oct. 25, 2009

We did 2/3 ground beef and 1/3 spicy brkfst sausage; added diced green pepper & celery along with kraut and simmered until soft; seasoned meat with garlic powder, lemon pepper, black pepper, caraway seed & a splash of worchestershire sauce; stirred in cheddar/jack & mozzerella cheeses (about 1-1/2x the recipe amt). Baked bottom crust first, just til getting golden, and stirred in a bit of 1000 island dressing just before adding meat to casserole dish. Topped w/butter flake crescents (on hand) and sprinkled with grated parmesan cheese - then baked as directed. Hubby - who hates saurkraut - loved it!

Reviewed On: Oct. 11, 2009

Excellent! Used Spicy JimmyDean sausage, a mixture of cheddar/jack and pepper jack cheeses to spice it up a bit (we love spice!). Made the original version with bread on top, sprinkled w/salt, pepper & paprika, and drizzled with butter. The bread baked up light, crispy and a beautiful golden brown. Loved it!! Thanks Kristin!***Follow-up note***: If you're going to want to re-heat leftovers, you may want to go with the hashbrowns on top. The bread became soggy and reminded me more of stuffing than a breakfast dish.

Reviewed On: Jul. 11, 2009