Reviewed: Nov. 29, 2009

I have already made this twice in two weeks...very adaptable recipe. Love it!

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amykay

Living In: Sterling Heights, Michigan, USA

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Reviewed: Oct. 3, 2009

I found this recipe to be very versatile, which I like! I can change it according to my mood! It was very good!!!

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Hol Dol

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Reviewed: Sep. 20, 2009

Great recipe, the only thing I changed was the cheese...I used about a cup or so of shredded cheddar to top it off...very good!

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Leah Beth

Cooking Level: Intermediate

Home Town: Pine Bluff, Arkansas, USA

Living In: Springdale, Arkansas, USA

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Reviewed: Sep. 17, 2009

A really good recipe that reminds me of what grandmas used to cook like. Staple ingredients that will feed all the grandchildren! If you are looking for a gourmet recipe, this is not it. This is a pleasing,homey, comfort food. Recipe can be adapted to make it taste Mexican, Italian, or just classic American with commonly used spices and/or veggies. Thanks for posting and sharing this recipe.

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Becky

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2009

Loved it and so did my husband and son. I didn't have cream of mushroom so I used cream of celery, instead of the oregano I used italian seasoning and montery jack colby cheese for american. I also didn't have instant rice so I used regular rice and added 2 cups of water to the dish and cooked it all on the stove so I didn't have to dirty another dish.

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daushaus

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Reviewed: Jun. 18, 2009

WE REALLY ENJOYED THIS. I WOULD TOTALLY MAKE THIS AGAIN. MADE ALOT AND WAS TASTY.

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bayfield

Cooking Level: Intermediate

Home Town: Downingtown, Pennsylvania, USA

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Reviewed: Jun. 15, 2009

I used salsa instead of canned tomatoes (husband doesn't like) brown rice instead of instant (son doesn't like)minced garlic instead of garlic powder and tex mex shredded cheese instead of cheese slices. I also added a can of corn and a soup can of water so the rice wouldn't be dry. Family really liked it. Easy meal that made lots.

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the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

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Reviewed: May 28, 2009

I felt there was something lacking to the flavor of this dish. The seasonings didn't seem to blend as well as they could have, leaving the flavor a little...empty. I added polish sausage to this (what I had on hand) and a few extra seasonings and it turned out OK. Other than that, this was a good base to start with. It really is actually much better the day after it's made because the flavors have time to incorporate. Make it a day ahead of time.

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heavensshadow

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: May 21, 2009

This dish has sentimental value to me. My grandma made it for my mom and my mom made it for my brother and me at least once a month. It's super simple to make, really inexpensive, and it actually tastes better as leftovers than when it's first made!

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Audrey

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Reviewed: Mar. 11, 2009

This was okay, not bad but nothing to really rave about. But it is super simple to make.

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VICKI

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Reviewed: Feb. 27, 2009

This was just ok. The garlic seemed to over-power the other flavors. I probably won't make this again.

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Amy P.

Cooking Level: Intermediate

Living In: Kalamazoo, Michigan, USA

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Reviewed: Feb. 12, 2009

I thought this recipe was just okay. Hubby really seemed to like it. It's a great recipe for a quick weeknight meal. The oregano was a little too overpowering for me, I might add less next time. I might also try adding a can of corn and maybe some different cheese.

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Catlin

Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

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Reviewed: Jan. 22, 2009

I really enjoy this recipe. I used zesty diced tomatoes and use pepper jack cheese to give it a bit of a kick. I followed others' suggestions to cut the oregano and thyme to 3/4 (I've also tried it with 1/2 but found it too bland). Also, I found that a smaller casserole dish works better. Overall this is a great recipe that my husband loves.

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pamcakes

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Reviewed: Jan. 3, 2009

This did not go over well in our house.

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Mason & Hunter's Mama

Cooking Level: Beginning

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 13, 2008

We really like this recipe, My 14 month old baby loves this meal! The only thing I did different is used grated marble cheese rather than sliced cheese. This dish is convenient because it requires ingredients that we almost always have in the house. Thanks for sharing!

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tanyaa02

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Reviewed: Oct. 5, 2008

This was pretty good but seemed like it was missing something. Maybe a different cheese??

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NESSET

Cooking Level: Intermediate

Home Town: Garner, Iowa, USA

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Reviewed: Sep. 11, 2008

I actually changed this recipe quite a bit also. That's why the three stars. I had to use tomato sauce intead of the diced tomatoes as my son doesn't like chunky tomatoes, and I added 1/2 cup of white wine to the sauce for extra liquid. I also threw in 1 cup of frozen corn and 1 cup frozen cut green beans. I reduced the seasoning to 1 tsp garlic powder, 1/2 tsp oregano, and 1/2 tsp thyme. Then I used Velveeta, which was a big mistake. Next time I'll use real cheese like cheddar or a mexican blend cheese. I topped it off with about 1 cup of french fried onions sprinkled over all. My family liked it except for the velveeta.

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figgy

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2008

It was an ok recipe but it seemed like it was missing something.

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Wahoolakeshow

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Reviewed: Aug. 11, 2008

This recipe is a great base to add what you would like. I actually changed it up quite a bit. I used real rice that I cooked while I cooked the ground beef and onions and 'minced' garlic. I omitted the oregano, thyme, and sugar. I added a good amount of salt, pepper, and Red pepper flakes ground through a spice grinder very finely. I used a can of rotel tomatoes (milder) and Cream of mushroom with roasted garlic. I blended everything together and added about a cup of milk so it wouldn't dry out in the oven. I topped it with shredded "mexican" cheese and some shredded 5 Cheese italian. Baked it as directed. It was really good. You could do so much with this recipe. My hubby and I were talking about stuffing tortillas with it, toppin them with the cheese and your choice of salsa or enchilada sauce!!

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LHUEZO

Cooking Level: Intermediate

Home Town: Forest Lake, Minnesota, USA

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Reviewed: Jun. 25, 2008

I made this for supper tonite..i made a few changes in the seasonings...i used paprika, garlic powder, salt/pepper and a little bit of chili powder and about 1tbs. of crushed red peppers, also used 1 can of tomatoes with green chilis, this was very good..my husband tasted it and said it was right up his alley, i offered him sour cream to top it off and he said no it was perfect the way it was! Oh yeah, i also used pepperjack and american cheese slices on the top. I will be making this again..Thanks for the recipe!

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