I searched for a recipe that had more vegetable content and lucky that I came across this one. Doubled the recipe,used a 9x13 pan,did not add the pimentos,less mayo than called for and used yolk free egg noodles. This was exceptional for tuna noodle casserole. Will definately make again.

Good, but too salty. Here's what I learned: use less salt. Next time will use less. Added 2 tsps black-strap molasses and hickory smoke, as I usually do. One thing I changed was that I used white canneloni beans and lentils, along with the kidney beans, instead of garbonzos. Also, I would have typically added a little ketchup in the final stage, I didn't do this time because I thought might add too much salt.

What a wonderful change from "heavy chops". These have the right amount of zing and are clean to the palate. Tender and made with ease. Thanks for the post!

I have made these several times and each time these are devoured. Only change I made was to add a little bbq sauce and a tad of liquid smoke. Excellent!

Worthy of 4.5 stars. Neither of the fruits outshined the other. A delicate combination. I doubled the recipe. Did not add all the sugar. Used low fat vanilla yogurt as suggested by another reviewer and used canola oil instead of the shortening. Thanks for the post

I made this recipe a while back and just never commented. They were just ok. Here is what I learned: Use a Yukon Gold or Red Skin potato, not russet. (The recipe doesn’t specify type of potato). I scoop the potato from the skins, whip it in a mixer with a little butter and milk. Then I dressed the potatoes with a layer of sautéed onions and mushrooms, top that with Longhorn cheddar and then a half-rasher of bacon. As other's did, I also baked these; I don’t fry anything (it’s too much trouble, not to mention the fat). Take the skins out when the cheese melts, put the mashed potatoes into a funneling bag and squeeze out in equal portions onto each baked potato skin. Put the oven’s broiler on and let the potatoes cook until just lightly browned and crisp (like twice-baked potatoes). When they come out, serve with a bowl of sour cream or thick double cream on the table, extra cheese, and fresh chives. These are equally good using sweet potatoes, just use a good Swiss in place of the cheddar, and don’t broil, as the sweets just turn runny for some reason. Also, as I’m now no longer eating meat, the version I make these days has Baco-Bits instead of bacon. (I just sprinkle them on top of the mashsed potatoes). With a little sautéed seitan or tempeh (or meat) and some veggies, this dish really makes a complete meal.

Four stars good. I wasn't as impressed with these as some of the reviewers who rated it more highly. They were good, but I doubled the recipe (as is just doesn't make enough). Even doubling, I thought it necessary to add an extra 2/3 cup of chopped apple (I used Braeburns). 1 cup of apples (1/2 cup in the original recipe), just didn't seem enough. And still the squares came out on the dry side. Maybe the poster should ammend her advice about waiting until they bounce back before taking out of the oven, or perhaps oven temp is too high? They can probably come out a few minutes earlier, and next time (yes I will make these again, they were, overall very good, just not what I expected) I will add more apples also. The recipe doesn't specify whether apples should be peeled first before chopping. I peeled mine, maybe that's the issue?? Did anyone else find these a tad on the dry side?

This was EXCEPTIONAL!!! My requirements were: Something FAST...Something that could be converted to vegetarian...Something that had flavor...Something down home that everyone would like...And lastly, something I didn't feel guilty serving as leftovers the next day. To make this into a vegetarian dish, (I am a vegetarian, and two of my guests are also vegetarians, however the other two are not). I was able to divide this into two smaller casseroles, using Quorn chicken alternative for one, and regular chicken for the other. Very simple and delicious. I served it the first day of our vacation with a roasted vegetable melange of carrots, zucchini, onion and red pepper. The next day, I had less left over than I expected, so for our lunch, I boiled up more spaghetti, and just added an extra half-can of soup to stretch it to serve three people. It was just as good as the first meal!

Very good side dish for a chilly night. Used finely shredded extra sharp cheddar cheese instead.

Five stars actually, but I made changes based on my preference for a hearty cream of tomato soup. Doubled the quantity of romas, added roasted garlic, and replaced the oil with light cream (2/3 cup), and the chicken stock with water. I've made a similar italian vegetable soup that calls for no cream or garlic, but a tablespoon of balsamic vinegar, added at the last moment before serving.

Added extra wheat germ, ground flax, and used slightly less honey, and added coconut based on other reviewer comments. Used tongs to dip into a mixture of bittersweet chocolate and natural peanut butter. My friends jokingly refer to these as "colon-blow" bars. But in all seriousness, they're really very good. Thanks for the recipe!