For those of you who might not realize…the ingredients of this recipe are what you use to mash the potatoes. I found it worded in a way that almost made it seem like you mash the potatoes using the usual ingredients (milk, butter) and then add all the other ingredients. Nope! I boil my potatoes in chicken broth which I think improves any mashed potato recipe. I cooked my onions and about 2 gloves of garlic in the ¼ cup of butter that’s called for then mixed it into the sour cream. Then when the potatoes were done, I pulverized them with an electric mixer and added the sour cream mixture which essentially created mashed potatoes. Then I mixed in the spinach, baked and added the shredded cheese as directed. My husband and I like it a lot but my picky 10 year old would not touch it sadly. Makes a lot.

I like my stroganoff to be more saucy than meaty SO I added probably another cup of sourcream and another 1/2 cup beef broth. I used a can of Cream of Mushroom soup instead of the mayonnaise. I also added probably 1 tablespoon of Worstershire sauce, and probably almost a full teaspoon of garlic powder. Loved it!

I made this using Cream of Chicken with Herbs so it took care of seasoning the chicken (which I think is a critical part of this recipe that many overlook based on comments). I used chicken broth instead of water and I cut the chicken into large chunks and mixed it into the soup mixture rather than laying whole breasts out on top. I did not add salt and don’t think anyone needs to given the amount of salt in the condensed soup. I greased the bottom of the pan a bit with some butter then threw in the fresh green beans and mushrooms (my choice for this dish). Then I poured the soup mixture in. Prior to cooking, I topped it with a sprinkling of garlic powder, a little bit of shredded cheddar, parmesan and bacon bits. Cooked for the 45 min. and everything was nicely cooked. YUM!!

To prepare squash, peel and cube and boil for 15-20 min., then mash. 1 large squash will have at least a 2-3 cup yield. You can also cut the squash in half (remove seeds but don't peel) and bake it at 350 for 45 min. I think peeling and cubing is easier though. I like the Butternut Squash Supreme which I found on this site too. It's essentially the same but this one uses brown sugar and cinnamon and the other doesn't.

Didn't have cream of celery so i used Cream of Mushroom with Garlic instead. I would imagine regular cream of mushroom would work too. I added probably 1/2 cup milk to thin it out. Would defintely make again.

The great thing about this recipe is it can be adapted for any holiday or any celebration that calls for some sweets. I will try it again and use nuts and chocolate wafers. Will definitely use again. Makes a lot too. I used a very shallow baking tray and put in the fridge to harden before breaking up. After spraying the tray, wipe with a paper towel to distribute and not have a buildup.

Delicious! My advice: use quality bacon. Use only the 2 strips called for because using more creates too much grease. If you want more bacon, drain off some of the grease before adding the potatoes or you'll have a greasy dish.

I used this recipe for the batter portion of the recipe and thought is was fabulous. Makes A LOT of batter. I chose thawed and drained frozen butternut squash.

GREAT basic meatball. Could be used for swedish or any other kind of dish involving meatballs.

I thought this was WAY too salty with all the parmesan cheese. I was nauseous after I ate it and won't make it again.

Like others I cooked for only 20 min. I cut them smaller than in quarters. I added less than 1/2 teaspoon of garlic powder, onion powder and salt. I also ended up adding a little more olive oil since the added dry ingredients makes it pastier and you need it to be liquid. I would suggest brushing the potatoes with the oil mixture if you decide to do them lengthwise. It would also be good if they were cut in 1/2-3/4 inch rounds. Then maybe use a plastic bag. I had a very hard time trying to coat the lenthwise piece in a 10 in. round bowl. Eating at room temp or just a little warmer is ideal. Hot would be no good.

I agree with some other posters who said the cake called for too much liquior. I used a dark chocolate mix and used just under one cup of liquior. Then I used my favorite chocolate frosting from Betty Crocker. Didn't add anything; just nuked it for 25 seconds to make it so I could pour it over the cake. I do think that beating the batter for the required 3-5 minutes is what ultimate made this cake rise so well. I didn't have a bundt pan but made an 11 inch round that was dense and moist. It would even be good without frosting and just dusted with some confectioners sugar.

I agree with some other posters who said the cake called for too much liquior. I used a dark chocolate mix and used just under one cup of liquior. Then I used my favorite chocolate frosting from Betty Crocker. Didn't add anything; just nuked it for 25 seconds to make it so I could pour it over the cake. I do think that beating the batter for the required 3-5 minutes is what ultimate made this cake rise so well. I didn't have a bundt pan but made an 11 inch round that was dense and moist. It would even be good without frosting and just dusted with some confectioners sugar.

My husband said he like this. I needed something quick and spotted a bottle of Picante in the fridge along with a leftover chicken breast I hadn't used yet. I cut up the breast into about 4 strips and boiled them in a small pot (to submerge meat in the sauce) for probably 45 min. - they were tender and tasty. I served with black beans and rice.

I did what others did and used an entire cup of butter (2 sticks) instead of half shortening. I also cooked them at 350 instead of 325 and had to cook them for like 10 minutes to get them properly lightly browned. I did not have chocolate chips so I added a little less than 1/4 cup of chocolate hershey syrup. I think it thinned the batter a BIT too far but not sure. The cookies are very flat when they cook and are chewy. Very good. Would definitely make again.

This is one delicious recipe. I bought and peeled 2lb. of good-sized, very ripe peaches. I was careful to capture all the juice. Then I used my hands to mash and puree the peach meat and juice. It ended up using 2 1/2 cups of peaches and I think it was plenty because I had chunks and can't imagine it being any moister than it was. I also found that I had so much batter that I decided to make a loaf in addition to 12 muffins. I didn't want 2-3 dozen muffins. It's makes a lot of batter. The loaf cooked I think for 45 min. at the same temp as the muffins. There's probably enough batter to make a bundt type cake too. Will DEFINITELY make this again.

I made this on the stovetop. Melted the butter in a pan, then mixed ALL the ingredients (less pineapple) in a bowl and poured it into the pan with the melted butter. Then I added the chicken. I used BONELESS chicken cut into large chunks. Cooked this on a VERY low flame and when it was done, I added the chunks of pineapple to heat through. DELICIOUS! Serve with plain rice.

I think the key to this recipe is the soup used. I used one can Cream of Broccoli and the other was Creamy Herb Chicken. I also increased the sour cream by about 2 tablespoons, added onion powder, garlic powder and pepper. Also added about 1/2 cup of cheddar to the liquid mixture and added about 3/4 of a cup to the bread crumb mixture. Minor changes but I think they made it better.

Very good. I didn't use garlic salt but did use about 3 cloves of garlic and probably a good teaspoonful of salt. I think I agree that the sour cream needs to be cut in have. Lastly this does make a LOT so plan accordingly. Consider the amount of sour cream and cream cheese. If I had to guess, you end up with about 6 cups of dip at least.

I ate these at a friend's home and they were FANTASTIC!!!! Can't wait to make them myself.