Reviewed: Oct. 21, 2009

The ingredients were a great blend, however, I thought was a little soupy to put in tortillias. The flavors were so good though and we used it as a dip, and wow, that was wonderful. Will use it as a dip from now on....I added just a little enchilata sauce on top, otherwise I followed directions exactly.

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Jeanne

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Reviewed: Oct. 18, 2009

What an unusual recipe! I followed it exactly the first time and it came out really good, leftovers were great too! I think I'll try experimenting with it next time but it is a great basic recipe! (Oh I might cut back on the potatoes. I love potatoes, but try to watch how much of them I eat, might want to substitute some of the potatoes with some other veggies.)

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MOTH3R

Cooking Level: Beginning

Home Town: Chanhassen, Minnesota, USA

Living In: Norwood, Minnesota, USA

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Reviewed: Oct. 10, 2009

Great Recipe! Love that I can change depending on what I have on hand. Thanks!! Family loved it!

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RepoMommy

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Reviewed: Sep. 14, 2009

I think this was an OK dish. Didn't get the "raves" other ppl did.

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TILO0002

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Reviewed: Aug. 25, 2009

Delicious! I used cream of chicken instead of mushroom and cooked it in the crockpot. A lot of other reviews said it's missing something and I think I have found the missing piece! After it was finished cooking in the crockpot, I put it in a casserol dish, put about of cup of shredded cheese and about 1/2 cup of seasoned bread crumbs and broiled it on low for 3-4 minutes, just until the cheese melts and browns a little. The cheese was a wonderful addition and couldn't imagine it without it!

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Leslie

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Reviewed: Aug. 24, 2009

This is very very good. I thoroughly enjoyed it. It has become my favorite recipe and I am not a fan of sausage. I loved it as the original recipe called for and can't hardly wait to make it again.

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NANCY KOZAR

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Reviewed: Jul. 21, 2009

I thought this wasn't bad. If I make this again, I would add some extra veggies. Something along the lines of carrots and corn. It's nice to toss it all in the crock pot and not worry about "What's for dinner?"

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journeyseeker

Cooking Level: Beginning

Home Town: Portland, Oregon, USA

Living In: Boise, Idaho, USA

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Reviewed: Jul. 19, 2009

will definately make this for dinner again!

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jkmedsker

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Reviewed: Jun. 27, 2009

Only change I made, was to use mild italian sausage.Was very good,quick and the kid's ate it. That's always a good thing.Thanks for the recipe Chris, I've made this a couple of times now.A keeper.

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martha2

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Reviewed: Jun. 16, 2009

I made this as written except for adding a bit of seasoning for the potatoes, very good.

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Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

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Reviewed: May 29, 2009

Very nice and easy to make. I used a vegetable soup which worked nicely.

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nhoneymonster

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Reviewed: May 22, 2009

My family really liked this dish. Although, I only had to add 5 potatoes instead of 8. It browned very nice, and mixed very well with the soups, but I would add a bit extra to make it more creamy.

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Laine

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Reviewed: May 22, 2009

I used two cans of cream of mushroom and opted not to use the vegetable soup. I also added 8 oz. of sour cream. It was very creamy and very good flavor with using the spicy venison sausage. I think I'll try the italian sausage next time and use the vegetable soup.

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kann3140

Cooking Level: Intermediate

Living In: Daphne, Alabama, USA

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Reviewed: May 21, 2009

I would make this again, however, I think I would cut back on the potatoes and add more carrots and sausage. I did add those this time, but they just seemed overwhelmed by all of the potatoes. I took other folks advice and substituted the beef soup with french onion soup, and that was a good choice. I may even add a can or 2 of corn also the next go around.

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janalynn505

Cooking Level: Beginning

Home Town: Minneapolis, Minnesota, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: May 17, 2009

I'm giving this a four rating because my husband really liked it. I personally think it needs a little more spice, for me it was rather bland, but certainly a fast dinner to make. I had left over baked potatos that I normally fry, but used this instead. Since every thing was already cooked I left it on 350o for 45 minutes. It makes a lot, were having it for lunch today and then freezing it for a future dinner.

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MJ

Cooking Level: Expert

Home Town: Gardena, California, USA

Living In: Madison, Indiana, USA

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Reviewed: May 17, 2009

this recipe was really good! i made a few changes... i used the frozen hashbrowns and substituted alfredo sauce for the soups. mmmmmm! very good! will use this recipe again!

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jennie

Cooking Level: Intermediate

Living In: Logan, Utah, USA

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Reviewed: May 17, 2009

Very simple but requires "personal flavoring" for character.

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Handala

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Reviewed: May 16, 2009

I was in a hurry and cooked it on the stove. Next time I'll try baking or slow cooking as suggested. I added mixed frozen vegetable to give it more color and flavor.It was yummy.

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aussiemum

Cooking Level: Expert

Home Town: Laguna Hills, California, USA

Living In: Sydney, New South Wales, Australia

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Reviewed: May 15, 2009

We enjoyed this recipe. I did change somethings. I used 2 packages of beef sausage, 2 cans of mushroom soup, 2 cans of vegetable beef soup, about a 1/2 cup water, also used a 5 pound bag of potatoes (the potatoes were small). I added in fresh carrots, onion, green pepper, 1 can of corn, frozen peas. For seasoning I added roasted garlic and herb, pepper, also Emerils original essence. I baked covered for 1 hour 45 minutes, then added some cheese, put back in oven for about 10 minutes, uncovered. It was great; very flavorful. I served with French Rolls. My husband and toddler both had seconds. Hubby said this is a dish that he would like to have again. I was a bit skeptical about trying this recipe, but it is definitely worth it. It is a great base recipe to add your favorites to. Thanks for the recipe.

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cooksfor3

Cooking Level: Expert

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Reviewed: May 14, 2009

This was a good recipe. We both felt it was missing something. I really think it needed some veggies besides what was in the soup. I will make this again but will add a few things to it next time.

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Darren

Cooking Level: Expert

Home Town: Oceana, West Virginia, USA

Living In: Charlotte, North Carolina, USA

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