Excellent recipe. My store had eye of round on sale at a great price, so I used that. Cooked it 8 hours on low and then refrigerated all over night (separated au jus from beef). Sliced the beef and thickened the au jus a bit on the stove top and put the sliced meat and au jus back in the slow cooker for a few hours. I did skip the water part and used reduced-sodium beef broth for the liquid. Excellent flavor. My husband asked if I would make it often. He likes his beef still moo'ing, so that was quite a compliment for this recipe.

Reviewed On: Mar. 1, 2010

It's always hard to rate a recipe that you don't make per the directions, however, based on flavor and family acceptance, I feel comfortable giving this recipe 4 stars. I'm sure made per the instructions, it would be fine. HOWEVER, like several other reviewers, I tinkered with the ingredients and preparation, but not the baking time. I increased the rice to 1-1/4 cups; used lower fat/lower sodium cream of chicken and cream of celery soup (Campbell's Healthy Request) and used the lowest sodium dry onion soup I could find. I cut the chicken into chunks and combined all of it together. I added a little Italian Seasoning blend, some chopped parsley and chopped red bell pepper for color. Poured into a 13x9-inch pan with that had been sprayed with no-stick spray and covered tightly with foil. Baked at 350F for about 90 minutes. I stirred halfway through (not sure this was necessary). Served to my son, daugther-in-law and their 1 year old and everyone ate well. Served with mixed vegetable and whole grain bread. There isn't a lot of color to the casserole, so a colorful side dish helps appearance on the plate. We are having the planned leftovers tonight with the leftover mixed vegetables stirred in.

Reviewed On: Sep. 2, 2008

What a wonderful recipe this is! I even goofed when I measured the shortening - and they were perfect. I can't wait to make them again using the correct proportions. These are definitely not the hard, nasty commercial gingersnaps that make many of us not like gingersnaps. These are soft and chewy and oh-so-delicious! Thank you for sharing.

Reviewed On: Dec. 28, 2007