I doubled the recipe and used a 9x13x2 pan, baked 45 min plus 5 with the onion topping. I used a 16 oz bag of peas (rather than 20 ounces) and this was plenty. I also used 98% fat free condensed soup and skim milk. My whole family liked this. It reheated well for leftovers, except that the onions and stuffing became moist and less crisp. I will make this again, thanks!

Reviewed On: Mar. 3, 2009

So glad I tried this - it's easy and tastes great! I mashed with a potato ricer, and with extra stirring the consistency was on the thick side, but good. I used 5 lbs potatoes, 6 oz butter, 1/2 cup romano, 2 T + 1-1/4 t garlic from a jar, 1-1/4 t salt and 1-1/4 t oregano. This is proportionally half the added ingredients in the recipe as shown and it was still very tasty. My kids ages 9 and 6 LOVED it. Will definitely make again and again.

Reviewed On: May 18, 2005

These cookies are GREAT! Thank you Jackie. I'll definitely make them again. I used 1/2 mint per cookie as other reviewers suggested. I found the back of a spoon to be the best way to mush the mint and get a nice swirl pattern.

Reviewed On: Dec. 13, 2004