I rated this with 5 stars for speed and appeal to the whole family. The cheese is what makes it, according to my husband who enjoyed this dish even though he isn't a fan of rice. I, too, cooked the rice separately but other wise changed nothing. My only criticism is the taste of canned soup, so I'd like to try it with the mushroom soup recipe on this site that another reviewer suggested. (Of course, that would affect one of the most attractive features of this recipe: the speed.) I filed this under Quick and Easy recipes that I'll go to time and time again, I'm sure. Thanks for such a good recipe.

Reviewed On: Dec. 1, 2009

I was looking for a substitute for the grocery store granola bars, and this one is better in every way! Just sweet enough and very chewy. I didn't have any butter, so I used oil instead, and I've made several batches of them. I never make them without doubling the batch and baking them in a 9 x 13 pan. No need to try any other recipe!

Reviewed On: Jun. 12, 2009

I have made this salad for Thanksgiving for years, and I love it. I double the recipe and put it in a 9 x 13 glass pan and then cut it into squares to serve. We like it best after it has thawed for a half hour or 45 minutes. Actually, I love to eat it after the whole dinner is done, and it has completely thawed! You can't please everyone with every recipe, but I promise you that you will please mostly everyone with this salad. And you can't beat a good do-ahead salad for Thanksgiving!

Reviewed On: Nov. 25, 2008