This is a real winner. I increased the proportions, because I had a lot of chicken. I used 2 cans of cream of mushroom, because I prefer it. I used 2 boxes of chicken stove top combined with two cups of water and 1/2 cup of butter. I figured with the mention of mushy stuffing that doubling the water may be too much. I took the extra couple of minutes to thinly slice one onion and two stalks of celery. I added half the vegies to the bottom of the cooker and sprinkled them lightly with sage. I then placed the seasoned chicken(a bit of salt and lots of pepper, garlic powder and paprika)on top. I added the remaining vegies and another sprinkling of sage and finished it off as the recipe stated. The addition of the onion and celery really helped the flavor of the chicken and the soup. Now the stuffing that is touching the sauce does get a bit mushy, but the rest of it is nice and fluffy so to me it combines to be perfect. This was a perfect comfort meal on a summer day without the work.

When I was preparing this I didn't think I would like it. The look and smell of the Cheddar soup did not appeal to me, but I was surprised how well it turned out. I used the 2 cans of Cheddar soup and added 1 can cream of broccoli. At the end I threw in a lot of frozen broccoli. My family and I really enjoyed it.

I do cook with beer, but never thought of cooking ham with it. Well, this was the best Christmas ham I ever made! (I did omit the pineapple) I like the ease of a spiral ham, but it can get dry if your not careful. The beer made it incredibly moist. My family raved about how good it was.

This soup is sooo good and easy. I doubled the recipe so my husband could bring leftovers to work. I pureed part of the soup and left part of it chunky. To make it even richer I added some cream at the end and leftover ham. So comforting on a cold day.

I'm giving this a five, because I took the advice of a reviewer back in January. As per the reviewer I used Lipton onion and mushroon soup mix instead of the canned onion soup(which I do not like). I flavored the patties like a cross between meatloaf and meatballs. I added worch. sauce and about two Tbs. of ketchup to the meat along with the egg, breadcrumbs and a half a packet of the soup mix. Prepared the gravy with the remaining packet and a half of the soup mix. Once the patties were browned I drained the fat and let the meat simmer with the gravy and added browned mushroons. This meal came together in about 30 minutes and hubby said I have to make it more often. Now I keep the soup mix on hand for a quick and yummy meal.

As is this would be a two or even a one, but it is a five if you season it. I find it hard to believe that there can be a recipe with no seasonings in it. Any way, after the beef was almost cooked I drained the fat and added chopped onion and cooked until the onion was softened. I added a packet of reduced sodium taco seasoning and a little water so the mixture wouldn't be dry. I did bake the pie shell for the full 15 minutes it called for. If you add the beans into the hot shell it it easier to spread and you wont have the tearing. I added the cheese then the chips on top this prevented the cheese from overcooking. When it was done I topped the pie with olives diced red onion and taco sauce. I served homemade guac. and sour cream on the side. The whole family loved it and they want me to make it again.

Really good. I used what I had on hand. I crushed ritz crackers for the crumbs I used the spices in the recipe and added a dash on cayanne for a little kick. I also thinned the mayo a bit like others did I used some Hidden Valley light Ranch dressing (I used lite mayo). I made this with a jumbo pack of thighs that I skinned and there were only three left. I served it with biscuits and country gravy. Yum! Edit: I forgot to state that I cooked the chicken on a large cookie cooling rack that was placed on a baking sheet pan. This allows the hot air to get to the bottom of the chicken and you wont get soggy bottoms.

My husband loved this. The kids and I were not as impressed. We thought it was too much meat and not enough sauce. I read other reviews and may make it again, but with less meat and extra seasonings. I would give it a three, but since hubby finished the pot of gravy I'll rate it a four.

A good tip to cut down on the greasiness of the pepperoni is to microwave the slices between paper towels for 30 seconds. The slices are still pliable and you wont be adding all that fat into the casserole. As written the recipe is pretty basic, I wanted to punch up the flavor. I cooked the beef, drained the fat and added chunks of red onion, minced garlic, red pepper flakes and oregano. I cooked that just for a minute or two. I used a pound of pasta because I think just 8 ounces is not enough for all of the meat in the recipe. I added sliced black olives also. It turned out good.

I love cream cheese so I thought this would be a good recipe. I bumped up the cheddar, but the sauce was still pretty mild. I like a creamy mac and cheese, but this has a strange mouth feel. It was pretty heavy I could only eat a few bites. The family wasn't pleased with this recipe. I will not be making it again.

I loved this dish. I'm giving it a four because I added artichokes that I sauted with shallot and garlic instead of the mushrooms. It was very good, but pretty differet from the recipe. I also omited the rice to cut down on prep time. I was a little leary of the egg sour cream mixture, but it came out perfectly. It had a nice consistancy. I will be making it again as written.

There were no leftovers and I changed the proportions to use an entire box of pasta. I did use sharp cheddar because I am not a fan of Colby. I added about a 1/4 tsp of cayanne, because I like the way it cuts a bit of the fattiness of a rich sauce. In addition to the parm topping I added panko bread crumbs that I had leftover, for extra crunch. My family fights over the crunchy top. I grated my garlic on a microplane and it blended perfectly into the sauce. The mustard the recipe calls for is a nice touch. This meal is a real winner. I will be making this again soon.

It was OK. I made this with leftover Christmas ham. We love egg noodles so I gave this recipe a try. I did add two cans of cream of mushroom as others did (not low sodium). I even added some garlic powder, but it was still lacking in flavor. I wont be making it again.

Excellent! I will never use a boxed rice kit again on taco night. My five year old loved it and she rarely eats rice. I sauteed the onion with the rice and chopped up the garlic. I didn't have Bell pepper so I omited it. I used a can of diced tomatoes with jalapenos instead of fresh. And I added the cilantro at the end because I don't like to overcook fresh herbs. Great the next morning in a breakfast burrito!

I give this 5 with the few things I added. I added sauteed onions, garlic and pepper flakes to the spinach. I added about a 1/4 cup of mayo and some parm cheese for creaminess (is that a word?). I used about 3/4 cup of blue cheese. My whole family loves it, but I think a cup is too much. I topped the rolls with the leftover stuffing and baked them uncovered, so it would get golden. Moist and flavorful. A winner, I was told I have to make it again.

I had most of the ingredients on hand so I decided to make this soup. I was amazed how good this was. Even my husband, who doesn’t think soup is a meal, loved it. For the meatballs I used only beef. I used chopped fresh cilantro, not basil. Instead of the garlic and salt I used Adobo. I don’t keep cornmeal on hand so I used seasoned bread crumbs. I lightly browned the meatballs, and then added the liquids. I don’t like the taste of canned beef broth so I used chicken. The quality of the salsa is key. I used Goya Salsa Verde. I would not try to use a red salsa in this dish, as the person below stated. Toward the end I added a couple of handfuls of medium egg noodles (Kids prefer noodles over rice). Also I snuck in package of thawed chopped spinach. The soup is so full of flavor the kids didn’t even know. Rich flavorful broth, with tender meatballs this meal is a real winner. A definite must try!

When looking at the ingredients it seemed as though it would be flavorful. The only change I made was used O'Brian potatoes instead of the bread to top the dish. I even added seasoning to the potatoes before I baked it. It was quite bland, the gravy did nothing for the overall dish and seemed kind of pointless. I made it this morning for a sleepover and no one liked it.

I have used this basic recipe for a couple of years. It's four stars with the changes that I made. I added a tsp of vanilla and decreased the sugar to 3/4 cup. I don't like a sweet pound cake. I added more like a heaping half cup of sour cream. The first time I made this it started to burn. Now I bake it at 350. If anyone is new to baking and unsure of what a pinch is just use a 1/8 tsp measure for the salt and the baking soda and you will be fine.