This recipe is very similar to traditional lasagne, just without the need to boil the noodles. Could do the same with the oven ready lasagne noodles. With that being said, I've made this twice, and both times it took about 30 minutes to prepare and longer than four hours to cook. I cooked it the second time 3 hours on low and then an hour on high, and it was too liquidy, but good (used veggie crumbles for my vegetarian daughter - yummy). I forgot that it was on after eating (I had turned it back down to low), so what was left cooked at least another two hours, and it was perfect! I'll have to remember that MY slow cooker needs six, not four, to cook this perfectly. As another reviewer stated, it was pretty bland, but I'm not giving up on this one. I will try it again, for six hours and by adding seasoning to the meat while browning and using a better quality spaghetti sauce. Third time's a charm, right?

Reviewed On: Dec. 9, 2012

DEFINITELY YUMMY!!! I read through the reviews and followed many suggestions: can of sweet potatoes to save time, lt. brown instead of white sugar, evaporated milk, and 1 tsp of vanilla rather than 1/2. I did not double the topping mix like some suggested because I don't like too much topping, but my kids might have. Luckily I didn't because I used a 9x13 pan as directed and the sweet potato layer was thin. Also, it was super easy to make; I just threw everything in the bowl and used a hand-held/immersion blender. Regardless, this was THE BEST sweet potato casserole I've ever had. I wish I had doubled the recipe because my kids ate up almost the entire pan! The only reason they didn't was because I cut them off, haha! I will definitely double it next time, and I will definitely try fresh sweet potatoes also. So yummy! Definitely making often!!

Reviewed On: Nov. 24, 2012

I planned to double the recipe, but after opening all the cans of corn and dumping one into the casserole dish, I realized just the single recipe would have been enough! Wow, this makes a lot! One problem was that I thought I bought two corn muffin mixes (bought Jiffy even though this recipe called for cornbread mix), but really I picked up one and one biscuit mix :( Therefore, I used only one box of mix and decided to drain ONE can of the whole kernel corn because I was afraid it would be too runny. I did do what others suggested and added two eggs and sugar (1/4 c white sugar for the double recipe). It was OUT. OF. THIS. WORLD! It tastes just like my ex-sister-in-law's recipe that I adore. So, so good! Perfect balance of creamy and custardy and sweetness and firmness. I am so happy I doubled the recipe because now I have plenty of leftovers! Love, love, LOVE it!

Reviewed On: Nov. 24, 2012