A very tasty way to use up leftover ham. Freezes nicely. I used Tater Tots instead of fries. I will make again next time I have leftover ham.

This was good and something I will make again. Very hearty. However, there is no way to form meatballs out of that combination - either you need 2 eggs (which is what I did) or you need to cut both the breadcrumbs and parmesan cheese in half. I'll probably add some spices to the meatballs next time, e.g. onion, garlic powder, oregano, worcestershire. All the packages of mixed veggies that I had on hand already included carrots and green beans, so I used frozen peas and frozen corn to make the specified amount of veggies. I made the specified amount of pasta but felt it needed a bit more, but that's my personal taste. Overall excellent and easy to tweak. Thanks for sharing this!!

I had to throw it away. It was sickeningly sweet from the canned milk. After all the good reviews I even went back and double checked that I made it correctly - I did. My only substitution was chicken broth for the water. Also, this is a really wimpy casserole for a 9x13 dish. If you have to make this make it in a 9x9 dish.

My go-to recipe for leftover ham adds egg noodles, peas and cream of mushroom soup with milk. My family doesn't really care for it, so I thought this recipe would be a good compromise. It was really good! I used a 2 qt casserole because it was the smallest I had so I doubled the topping. That was a mistake, but my mistake. I also used Italian bread crumbs and the taste was not ideal. I will use plain breadcrumbs and parsley next time, as instructed! I used shredded cheddar cheese for the cheese because that is what I had on hand. I also used Ronzoni Smart Pasta to sneak in some extra nutrition. I will make it again next time I have leftover ham, but next time I will follow the instruction for the topping. :)

This recipe is perfect as is - it's a classic! Pecan pie is my husband's favorite and I have to make this version every year at Thanksgiving. He's now started requesting it at Christmas and he's not even a "dessert person".

Very good. I used fresh onion and sprinkled a little Parmesan cheese on top. Next time I will use fresh garlic and/or double the spices for a bit more flavor. It's a bit tight to squeeze 4 servings out of this one, so definitely serve with rice. It made a nice lunch but probably wouldn't have been filling enough for my family if I had served it for dinner.

Bland even after adding a bit of olive oil, basil, oregano and salt. Palatable only because I like squash and zucchini so much.

Perfect exactly as is!

Fantastically-budget conscious. No recipe can work miracles making cube steak tender, but this is very tasty and I will definitely make it again.

Wow, yummy!! I subbed one whole egg for the 2 yolks, and added a bit of vanilla. The dough was a little tough to work with, but I can't complain since I didn't really follow the recipe exactly. I kept the dough in the fridge right before rolling the little balls and that helped a lot. I used raspberry preserves. Hubby said they are just like the Pepperidge Farm cookies. :)

These were a nice, tasty alternative to plain old potatoes. I like not dirtying another bowl when I'm cooking - just put it all in the bag and then throw the bag away! Maybe I didn't stir the potatoes enough because they stuck to the glass pan I had them in. I might try using some non-stick spray next time.

My husband really liked these a lot. (I don't like ribs so I can't include my vote.) The sauce was really tasty and I will definitely try it on some other kinds of meat. The only change I made was to grate the onion and celery because I didn't want a really chunky sauce.

Pretty good. Very easy and filling on a chilly day. I used the whole pound of kielbasa, because I just couldn't see saving 4 oz of kielbasa. I also cooked and drained the kielbasa first to cut down on the grease; this did not sacrifice taste! It's not a particularly attractive soup - it looks a little like a mud puddle or runny gravy, but I'm sure that's my personal preference. The taste is simple but good. Once complete, I thought it needed a little something extra so I added some bay leaf, oregano and garlic. Next time I make this I will either use red potatoes or 3/4 cup barley instead of yellow potatoes.

If you get crab cakes from a cheap restaurant that uses mostly filler, I can see how these would taste like crab cakes to you. To me, they tasted like breaded and fried zucchini slices (which I happen to like very much). I had 1/3 of a batch and did not have my hunger satisfied, however. Next time I will probably make them as a side dish or an appetizer, rather than the main course. They were not very filling (no protein really).

I followed the recipe exactly and it was very good. The sauce is just the right consistency, the filling is just the right amount. The pieces even stay in the pie shape. Even the leftovers are good cold. This one is a keeper!

This soup is fantastic! Everyone who tried it, loved it. I used Johnsonville hot sausage and it gave it a nice bite.

Excellent! I do not like lasagna and even I enjoyed this one. My in laws were born in Italy and they enjoyed it too. The sauce is magnificent and can stand alone on spaghetti or other pasta. I doubled the cheese mixture and used a whole box of lasagna noodles. It made a HUGE, party-sized lasagna with leftovers the next day. Next time I would make the amounts in the recipe as instructed and refrigerate the leftover sauce for another meal. YUM!!

My husband and I could not stop raving about how good this was! This recipe is definitely a keeper.

We had the most delicious cheese, corn and bacon chowder at Huzzah's in Williamsburg, VA on our recent vacation. This recipe comes very close! I think I overcooked the bacon so my soup came out a bit dark in appearance. Next time I might try something to make it cheesier, like cream of cheddar soup base perhaps. Overall delicious and we will be making it again!

Fabulous. The chicken stayed very moist and was done perfectly. I like how you can change up the salsa to suit your taste - from really hot picante to a flavorful mild salsa. We served with Old El Paso Spanish rice.