GREAT dish! I've made this several times and modified a little, using sirloin tip sliced very thin which I removed after very brief browning and refrigerated. I then added some of the steak scraps so the beef flavors would infuse the sauce. About 10 minutes before serving, removed the scraps and added the refrigerated steak pieces. Then simmer long enough for the beef to heat through and continue with the recipe but with fresh mushrooms instead of canned. My husband LOVES this dish, the only complaint was he wanted more sauce. I doubled the sauce ingredients and it turned out great.

Reviewed On: Sep. 1, 2007

I made this twice in one week because my husband likes it SO much! This cake is very moist, the crumb topping is great, and it is best served warm. I followed the recipe but somehow I ended up using a full can of cranberry sauce instead of one cup, a happy accident because the cranberry is really key to the great taste. I also sprinkled chopped almonds onto the sides of the pan. I used a 10" pan as I did not have a 9" one. The second time I borrowed a 9" pan and really thought it was better the second time. I recommend stirring the cranberry sauce before putting it in the pan, otherwise it's just chunky and doesn't spread easily.

Reviewed On: Jan. 15, 2007

I have made this at least a dozen times, and it gets rave reviews from my guests. I do modify it by: use about 6 slices of jalapenos (the kind sold in small jars) and mince them very fine. This adds the hot flavor but it's still mild enough for even kids to eat. I also use only 1/2 cup butter, and I omit the cheddarcheese from the sauce (which may be what keeps mine from having too much sauce and being mushy, which was a problem for other reviewers.) I sprinkle the top of the corn/sauce mixture w/ bacon bits and plain bread crumbs, and then sprinkle about half a cup cheddar on top. I just had a friend call me for the recipe for her Christmas dinner, which reminded me that I never reviewed it. Another tip that works well with this recipe: buy cream cheese and throw it into the freezer so you always have it on hand for this recipe. It makes no difference at all in the dish. I've used frozen cream cheese in other saucy recipes and it works fine, but I don't recommend it for frostings.

Reviewed On: Dec. 22, 2006