Carlsbad, New Mexico

I gave this recipe 5 stars b/c I thought the combo of flavors were very good, however, I did make some changes. I used butter instead of olive oil to saute the onions and garlic, I used vidalia onions and doubled the garlic. I also drained and rinsed the kidney beans and added a can of Rotel tomatoes like another reviewer suggested. I also used frozen corn instead of the canned and cut the spices in half, omitting the cayenne pepper. I garnished with cilantro and served over mashed potatoes for something different. Tonight, I will use the leftovers to make Quesadillas. I think with these tweaks, it was pretty darn tasty. Sometimes you just have to make a recipe to suit your own tastes. This was a great recipe that was fast and easy, you could use what you have on hand which is nice.

I've been making this recipe for years. I got it out of one of my Mom's favorite church cookbooks. You know what they say, the best foods come from church socials. I always double my recipe because everyone loves it so much. I also add 1/8 teaspoon nutmeg, 2-3 tablespoons butter, and 2 teaspoons of vanilla. Then I heat it on the stove to a boiling point before spooning the peaches over the dough and adding the juice over the top. I also feel that the amount of juice is too much as everything boiled over in the oven. I would reduce the liquid to whatever suits the pan size. With Vanilla Ice Cream on top and the cobbler still warm, it's Sinful.

This is awesome! I made the recipe basically as it is written, except that I left out the mushrooms (my husband hates them) and added some yellow summer squash. I also probably used less cheese than the recipe actually calls for; I just grated the cheese over the pan as I layered the veggies in. I would say that this recipe also makes more than 4 servings, probably closer to 8. The leftovers are just as good as the first time around, I made this dish yesterday for dinner and wrapped it up in a tortilla with some Italian dressing for lunch today and it was wonderful!