Reviewed: Mar. 30, 2012

So good ,so easy ,only thing I added was some red bell peppers , defiantly a keeper !

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Reviewed: Jan. 18, 2011

These are very good. I didn't add any additional salt, since cream soup, butter and ham all are salty. I made this in the oven, just covered and baked in casserole dish for 50 mins., then let sit for 10 more. I did choose to add shredded sharp cheddar in the last ten minutes of cooking.

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3 users found this review helpful

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

Reviewed: Sep. 24, 2010

Didn't love this. Way too salty - and I used reduced salt soup - and too runny.

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2 users found this review helpful

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

Reviewed: Sep. 23, 2010

WOW! THIS WAS DELICIOUS. I ADDED A 1/2 BAG OF FROZON MIXED VEGGIES. FOLLOWED EVERYTHING ELSE. I WILL DEFINETLY MAKE THIS AGAIN. THE FLAVOR IS WONDERFUL, THANKS FOR A GREAT RECIPE.

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chefshell

Cooking Level: Intermediate

Home Town: Sellersville, Pennsylvania, USA

Living In: Eagleville, Pennsylvania, USA

Reviewed: Aug. 1, 2010

I used russet potatoes and added 2 more potatoes. This was not very pleasing to the eye but tasted awesome! Everyone loved it. Will make again!

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4 users found this review helpful

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Dragonfly

Cooking Level: Expert

Reviewed: Sep. 8, 2009

I love this recipe! The only thing I'm going to change when I do it next time, is the potatoes...I'm not going to slice them thinly, I'm going to kind of do a large dice and see how that works.

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14 users found this review helpful

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jessrettstatt

Reviewed: Apr. 1, 2009

It's comfort food! Nice with a peanut butter and jelly sandwich. More like thick soup. I did have to stir every couple of hours, I wouldn't leave this cook while you are at work.

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5 users found this review helpful

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Rooney

Reviewed: Jan. 19, 2009

My fiance and I both enjoyed this recipe the first day and as left overs.

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Michele DeBoer

Cooking Level: Intermediate

Home Town: Dorr, Michigan, USA

Living In: Hopkins, Michigan, USA

Reviewed: Jan. 17, 2009

I think this is more of a sidedish than a main course. Changes I made was to use only one cup of water, Dijon (due to no stone ground mustard), and no salt. Baked in ovenproof pan w/lid for 45 minutes at 400 degrees then let sit for 10 minutes; The consistency was to our liking: Not too thick and not too thin. It was very tasty and not a 'heavy' dish as I thought it would be. The finely chopped onions add a distinct STRONG and sweet flavour (reminded me of how onions in French onion soup taste) which really 'makes' this dish. The 1.5 cups of chopped ham made it very salty. I didn't top with shredded cheese which may have cut the saltiness (a bit) if I had. This is going to be a great sidedish rotation for us (even w/o the ham *smile*).

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HIJIMMY

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Vienna, Virginia, USA

Reviewed: Oct. 13, 2008

This was really good and comforting. I added carrots, the garden is going crazy...also used Homemade Cream Style Soup Mix (from this site) for the soup. Got a compliment from the picky one, thanks for a great recipe!

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12 users found this review helpful