Overall, the entire family LOVED this recipe. I did make a few adjustments though. I added a 5.5 oz can of tomato juice in place of the 1/2 cup of water. It wasn't dry at all, as others mentioned theirs often were. I also added 1/2 inch cubes of Velveeta to the final top layer. It was just enough! Once cooked, we garnished it with a layer of sour cream, black olives, tomatoes, and mixed greens. As my 6 year old said, "YUMMY!"

Reviewed On: Mar. 5, 2005

We had it on Thanksgiving. I took the advice of not using the full amount of sugar. I used 1/2 white sugar, and 1/2 cup of Splenda. Also used diet Ginger Ale to cut down on the sugar. It turned out VERY well, and had it been any sweeter it would have been too much!

Reviewed On: Nov. 28, 2004

This is one recipe where it really pays to read peoples reviews. As so many other people said, it's entirely too much salt. I used only a pinch of sea salt. I also used a sharp cheddar cheese in addition to the American. I found Ritz crackers were tastier than the croutons, and adding a 1/4 cup of half-and-half to the soup and cheese mix made it a bit creamier. Overall, a very good casserole, just remember a small pinch of salt is all it needs. Enjoy!

Reviewed On: Jan. 1, 2003