Sooooooo sweet...and I made the chocolate version.

Great flavor (I added some garlic powder), a little thin for me so I will thicken with a little more flour next time. I made a triple batch, reheats well. Also used all Portobellos because they were on sale. Super easy to make, going into the regular rotation.

Easy, yummy, they were all gone!

Used Italian sausage instead of ground beef. Will definitely use fresh spinach next time. I left out the salt and the chicken bouillion after reading previous reviews about the saltiness. The white sauce was a little bland, so next time I will add more seasonings and perhaps some salt-free bouillion. Over all good recipe, will make again with some more tweaking.

Super easy, quick and delicious, what more can you ask for? Husband asked that it be put in "regular rotation" and my 12-year old son had THIRDS. I might use a little more cajun seasoning next time because we like things spicy around here, but this was great, thanks!

I was skeptical because this sounds so easy, but it turned out really good, much better than the season-in-bag roasts I have tried. I threw in a bunch of chopped veggies (carrots, potatoes, onions, celery) in with the meat. Cooked on low all day, meat was so tender it fell apart. Could use a little more seasoning for my taste, but excellent basic recipe, my new go-to for pot roast. Thanks!

I'm not a huge lobster fan, but someone gave me lobster tails so I used them in this. Added 1/2 cup cheddar cheese to sauce per other reviewer's suggestion. VERY rich and yummy, will make again when I have more free lobster!

Left out the salt, used on steaks and pork chops, was great on both.

This was really good. I used 1 lb. Andouille sausage for a little extra flavor. I didn't have time to let it sit, so I cooked it right after mixing everything together. The leftovers had a lot more flavor the next day, so next time I will let it sit overnight so everything can meld. I also didn't get "biscuits inside" as other reviewers mentioned, perhaps also because I made it immediately. I can't wait to try it again.

Easy to make, very tasty. Per other reviewers, I used 5 eggs and 1 cup half-and-half. Used a refrigerated "unroll it yourself" pie crust; put it all in a round 2 qt casserole dish, fit fine. I used all cheddar because that was what I had, but look forward to trying it with Swiss, too. Did need about 10 extra minutes cooking time.

Really yummy, I added American cheese as well as the Swiss to mine. Also, I didn't cut them into quarters until after I fried them and served with raspberry preserves.

Great meatballs, but even though I toasted the bread, it turned out very soggy. I will use the meatballs to make traditional meatball sandwiches. though!

Eh...weren't very tender. Won't try again.

I liked this, but with major tweaking. I diced the chicken and sauted it with onion and garlic powders and pepper. Will use more spice next time, including sea salt. I made 8 oz. fettucine and stirred together that, the chicken, the spinach (I used the frozen thawed spinach per other reviewers suggestions, about 8 0z.) mushrooms,and half the cheese together. I poured the sauce on top and stirred it all up. There's too much Italian seasoning for my taste, I will only use 1/2 tbsp. next time. Then I poured it all in to a 9 x 13 pan and topped with fresh bacon bits and remaining mozzarella. The bacon bits give it a nice, smoky flavor, but 1/3 cp. was plenty. Next time, I will use half the amount of chicken and twice the fettucine. Great base recipe, though!

The chops were tender, but very dry (my fault, I forgot to put water in the pan). But DH and I both found them to be very bland tasting. Not worth all the prep time.

The sauce was thin and didn't add much flavor to the carrots at all, I would have rather have just eaten them plain. Not even my sugar-loving 8-year-old liked them. Not worth the extra sugar and calories. My crescent rolls tasted really good dipped in the sauce, though!

I give this 3 stars, but my boyfriend gives it 5, so hence the 4 stars. Kind of a homemade shake-n-bake. I would have liked the breading a little crispier, so will stick it under the broiler for a couple minutes next time per other reviewers suggestion. The chicken did come out extremely moist and tender!

I am giving this recipe four stars, but not as a soup. It was much too thick and rich for a soup, but it made a great cheese fondue. Tastes like the cheese fondue from The Melting Pot. Next time I make it, I will cut up cubes of bread, apples, etc. and just dip them in!

I made this twice...first time as directed, and I found it pretty bland. The second time, I used shells instead of elbows, stirred the cheese in with the mixture, and added 1/2 tsp salt, 1/2 tsp onion powder, 1/4 tsp garlic powder, and 1/4 tsp pepper. MUCH better! Boyfriend raved...with minor renovations, this recipe is a keeper!

I really liked this, used 1/2 c. sour cream and 1/2 c. mayo per other reviewers suggestion, left out chopped onion and topped with french fried onions 10 minutes before baking time was over. Very yummy!