I took the advice of some of the other reviewers: a little over 1 lb of ground beef browned with chopped onion and a teaspoon of chopped garlic, black pepper, used only 2/3 lb of thin spaghetti noodles, and used a 24 oz jar of sauce. I spooned 1/2 of the spaghetti mixture into a 9" x 13" baking dish, topped with 1 cup of shredded four-cheese mix, added the remaining spaghetti mixture and topped with another cup of cheese mix. I baked, covered with foil, for 25 minutes. Then removed the foil to lightly brown the cheese on top. Covering with foil kept the noodles on the top outside of the dish from drying out. Served with garlic Texas toast; it was a very tasty and easy meal. I will add a little more sauce next time and increase the cheese to at least 3 cups.

Reviewed On: Feb. 27, 2009

Very good quick chili. I used light red kidney beans. Forgot the green chilies so did not use those. Still ended up with a good flavor and fast meal. Topped with shredded cheddar and sour cream when served.

Reviewed On: Feb. 11, 2009

I used regular potatoes that I had on hand, one pack of fat-free cream cheese, one pack of low-fat cream cheese, and low-fat sour cream. I reduced the onion powder and added garlic powder as others have recommended. I cooked this dish to take to my sister's for Christmas Eve dinner. So, after combining, I placed potato mixture in a crockpot rather than baking in the oven. Plugged in the crock pot at my sister's house, added a dab of butter, and gave a quick stir to fluff potatoes. Everyone complimented me on these potatoes; they were delicious.

Reviewed On: Feb. 11, 2009