I thought the crouton flavor was too strong and the dish wasn't spicy at all. I prefer breakfast casseroles with a hash brown or crescent roll base, rather than croutons. It wasn't horrible, but I won't be making it again.

Reviewed On: Mar. 30, 2008

This was really tasty. I reduced the poultry seasoning to 1/4 t. as some others suggested, used shredded Swiss cheese instead of diced and red grapes -served it on croissants. I'll definitely make this again.

Reviewed On: Jun. 13, 2006

This was yummy. I had less than 1.5 pounds of meat, but I used all the ingredients as listed. It looked soupy but came out tasty; just the right amount of spice. When I make it again, however, I would not add the cheese while baking. Instead, just put the slices on top once it's out of the oven. My cheese slices (that I put on before baking) all burnt so I peeled them off and replaced them once it was out of the oven. Definitely a keeper.

Reviewed On: Jun. 25, 2003