After reading reviews, I added more sugar to the blueberries as well as a liberal dash of cinnamon. I liked it so well that I made it again the next week, and doubled the cobbler part. Still very tasty, but I probably should've let it bake longer. It was a bit gooey in the middle in spots. But that's not a problem for me.

Reviewed On: Jun. 12, 2009

I used bleu cheese dressing because I don't like ranch and also baked it in an oven instead of a slow cooker, as suggested by someone else. About 20 minutes at 350. Served with tortilla chips and crackers.

Reviewed On: Mar. 9, 2009

Very good. Better than another mushroom soup recipe I have made from this site. Next time, though, I will cut either the bouillon or the broth. It was very salty. Overall, the recipe was easy to prepare; I made a double batch so it would last a while.

Reviewed On: Feb. 9, 2009