So versatile, so simple - comfort food the entire family can enjoy. I reduced servings to 4 to coincide with the 4 breast halves I had on hand, and omitted the mushroom soup because of DH's aversion to mushrooms. Used reduced-fat versions of chicken soup and sour cream. After adding the sour cream, I removed the chicken and cut it into bite-size pieces (with a fork), then stirred back into the sauce. Served over angel hair, really enjoyed it. Can't wait to try other suggestions, such as using broccoli cheese soup and stirring minute rice directly into the sauce to cook!

Really tasty, rated 4 stars because I think simple modifications improved it greatly. After reading so many reviews about this being dry, I ran with Sharlag's idea of adding cream of mushroom soup. I added a can of Cream of Mushroom w/Roasted Garlic soup, and omitted the sliced mushrooms as my hubby doesn't care for overwhelming mushroom taste. I always sub Smart Balance for butter/margarine. Had a 14.5 oz package of angel hair pasta on hand, so I used half of it. Used reduced-fat sharp cheddar, about 1 cup in the sauce and another 1/2 cup on top, and baked in a glass 15" square pan. Such a great way to use up the leftover dark turkey! A big thanks to Earla for submitting and all the reviewers who helped guide me to a delicious result.

Perfect fall treat, nutritious and delicious! I changed the yield to 12 muffins, using 1.5 cups pumpkin. I substituted mini semi-sweet chocolate chips for the raisins (although my own personal preference would have been raisins), adding to the dry ingredients before mixing in the wet ingredients. Also subbed pumpkin pie spice for the nutmeg and cloves, Splenda Baking Blend (half white, half brown) for the sugar, and whole wheat flour for 1/2 of the flour. Made 23 mini-muffins, baked at 325 (dark pan) for 15 min. Came out perfectly moist! Tried another recipe first, this one is far superior! Our new favorite.

Not bad, but not great. Had high hopes for this, I thought it was just OK. Hubby liked it more than I did, and said he would eat the leftovers. Omitted water as DH hates all things soggy, but it was still a little soggy even using toasted day-old Italian bread.

Do not be intimidated by this recipe! I don't like complicated/difficult recipes, and this took very little effort to have authentic lasagna. Didn't want to babysit the sauce, so I assembled the sauce ingredients in my slow cooker while the meat browned in a large fry pan. When the meat was done, I simply added it to the sauce and simmered on low for 5 hrs. I, too, used the hot water bath technique for the noodles - great tip! Used about 1 1/2 lbs of shredded mozzerella (what I had on hand) and upped the parmesan to 1 cup. As others had suggested, cut the sugar to 1 Tbsp and the salt to 1 tsp. SO much better than my previous recipe using jarred sauce. Even I can't screw this up.

I, too, ended up with a soupy sauce, instead of a glaze, that had an overpowering mustard taste in spite of using a scant measure of mustard and a heaping measure of strawberry jam. DH and young son liked it and chops were very tender, but I'll be removing this one from the recipe box.

Too mushy for our tastes...but great potential. I halved this recipe for our 3-person family, substituting in 2 boiled and cubed chicken breasts, 1 can of cream of chicken w/herbs, 3 slices day-old french bread, Ritz crackers w/Smart Balance, and added 1/4 cup uncooked instant brown rice, and baked in 9x9 pan. Stopped pouring in the chicken broth at just over half the amount called for (about 5 oz), because the casserole was literally drowning. Baked for nearly an hour, and it was VERY mushy, reminescint of soggy stuffing, but had excellent flavor. I now think the chicken broth was unnecessary, and in my opinion the butter can be totally eliminated if substituting in a buttery cracker (such as Ritz).

Definitely quick & easy. I substituted reduced fat cream of celery soup (hubby doesn't care for cream of mushroom), used elbow macaroni instead of egg noodles, and added 1 cup frozen peas. I am a cheese-aholic, so I used 2 cups of shredded reduced-fat sharp cheddar - one mixed in, one sprinkled on top. Covered tightly with foil, but had to add 10 min cook time uncovered. It was great, perfect comfort food. Going forward I will stick with egg noodles (for best flavor), 1 & 1/2 cup shredded cheese mixed in (I'll wait till it's done to sprinkle additional on top), and petite frozen peas. Thanks for a great addition to our regular rotation.

Wow! Bar none the best French dips I've ever had, in or out of a restaurant - and I made it! Halved recipe for 2 lb chuck roast, and cooked for 8 hrs. Used low-sodium soy sauce as other reviewers suggested. Next time will substitute in low-sodium bullion as well and maybe just a bit less soy sauce, to adjust for our taste, but this was excellent!

I thought this was OK, and has great potential with additions (some onion or garlic powder, maybe; some extra cheese, and Parmesan added to topping). I agree that the salt can be omitted, there's enough sodium content in the ham and cheese for me. Requires a lot of dishes to prepare. I also recommend using a deep casserole dish. I used a flat one and it came out a bit dry.

I thought these were pretty good, for low-fat (remember folks, if you use the whole egg, they're not entirely fat-free). Only had two bananas, so I halved the recipe. Added 1/4 cup natural (no sugar added) applesauce, 1/2 tsp each cinnamon and vanilla (following suggestions by others), and substituted Splenda Baking Blend for sugar. These are moist and rise nicely. Next time, I'll try baking them directly in the muffin pan sprayed with cooking spray, to avoid the sticking-to-the-paper-cup problem. **UPDATE** Made full recipe, adding 1/2 cup natural applesauce and 1 tsp each cinnamon and vanilla. Substituted in 2 eggs minus one yolk, Splenda Baking Blend, and 1 cup wheat bread flour. Made mini muffins without liners using cooking spray. Wonderful. Just like banana bread, these are always better the next day.

Thought these were a tasty way to use up overripe bananas instead of making yet another loaf of banana bread. I made the following changes: 1/3 cup extra-light olive oil instead of butter and Splenda Blend for Baking substituted for the sugar in the muffin recipe. In the topping, I substituted Smart Balance (regular, not light) for the butter and doubled the cinnamon to 1/4 tsp, although I feel the topping could still use more cinnamon; will try 1/2 tsp next time.

My new favorite banana bread recipe! My old recipe used plain yogurt, which I don't have on hand, always had to buy special to make banana bread. I also experimented using Splenda Blend for Baking, turned out great. Not too moist, not too dry. Left out walnuts, my husband hates them. Scaled the recipe down to match the 4 VERY overripe bananas I had, and baked in 5 mini-loaf pans for almost an hour.

Tasty, fast & easy! Halved recipe and made with ground bison, full can of soup, a little extra Worcestershire and substituted hot & spicy catsup for 1/2 catsup. My husband, who hates onions, liked it. Great for kids, my toddler loved it. Next time I think I will stick completely with the hot & spicy catsup. And thanks for the potato masher tip, that's a keeper! **UPDATE** I've made this with ground bison, beef, turkey, and venison; all turned out great (turkey is my favorite). I substitute hot & spicy ketchup whenever I have it and add 1 tsp minced garlic. I'll never use canned sauce again.

Thanks for sharing. I followed the advice of other reviewers and added an additional can of cream of celery soup, used only 1/2 packet of onion soup, and added about a tbsp of worcestershire sauce. My husband really enjoyed this, I thought it was good but a bit salty. For the three people in our family, I think the two cans of soup called for would be sufficient for the gravy. Next time, I will seek out low-sodium soups and add about 1/4 tsp of pepper. Great way to use up the London Broil that's been sitting in my freezer!

This was an easy and tasty way to use up venison, which I love but my husband doesn't care for the taste. This has a great BBQ flavor that completely camoflauges the game meat. Next time, I will follow other reviewers' advice and skip frying the meat, I now think it was unnecessary. I also agree that the cooking time can be shortened somewhat, mine was almost overdone at 5 hours. I will also try substituting the hot & spicy ketchup to give it that little extra kick to make it perfect!

Thank you for sharing this recipe! I was looking for some way to start using up the venison in my freezer, and almost passed this by. I'm not a big fan of peppers, my husband absolutely loathes onions and doesn't care for the gamey taste of venison. Still, the description intrigued me. Because of our personal tastes, I used only 1/4 of a small onion and 1/2 each of one red and one green pepper. We both loved the results! Next time I will try it with the Dirty Rice as another reviewer suggested, just to save myself the trouble of having to cut up veggies.

Took some of the suggestions of others - I used just shy of a soup can of milk (what I had left in the fridge), a half soup can of sherry, and subsituted cream of mushroom w/roasted garlic soup. Also added garlic powder and seasoned salt to the flour, fried the chops in olive oil. Used only 1/2 an onion (didn't want the onion/garlic flavors to be overwhelming). Good homestyle meal, very flavorful. Thanks for sharing!

FINALLY! Cheese soup that isn't overwhelmed with bacon or ham or peppers and actually tastes like cheese! This is so very good and easy. THANKS!

I think the 4 1/2 c. broth is a misprint. I followed the advice of those who have gone before (and the back of the bread cubes package) and used 2 1/2 cups broth. It was still a little moist for my liking, so I recommend starting with 2 cups broth and adding more as needed. I also cooked and added 1 lb. sage-flavored Jimmy Dean sausage and reduced the amount of sage in the recipe to 1/2 tsp. I got rave reviews from the whole family on Christmas, including my extremely fussy stepdaughter, who had seconds! It also freed up precious oven space. This recipe will feed a LOT of people. Don't try to make this in a small 3 1/2 qt crock pot.