Great recipe - you definitely need the GOLDEN mushroom soup. I added 2 small containers of rinsed and chopped fresh button mushrooms (or you could use pre-sliced baby bellas) toward the end of cooking, and added cream cheese and sour cream until it looked like the right consistency. If you're watching your sodium intake, don't make this dish...it's salty!! But in a good way. I also doubled the meat like some other people suggested. Great winter recipe!

THESE MUSHROOMS ARE GOURMET RESTAURANT QUALITY. I always double the filling recipe and buy a huge container of mushrooms from Costco or a wholesale retailer to make a ton, and there are never any leftover! I've made this recipe just as-is, and I've also made it numerous times adding lump crab meat (don't buy a cheap can...the $3+ cans aren't bad, but anything that costs less than that is disgusting). The crab ones are always the most popular. I also add tons of shredded mozzarella cheese that give it a cheesy texture. Bake these longer than the directions say, however, until they're tender, hot, and have started to release water in the bottom of the pan. I often buy disposable aluminum pans to bake these in and take them to parties - THANK YOU SO MUCH FOR THIS FLAVORFUL RECIPE!!

This recipe is good. Very rich, very cheesy, very salty...all the not-so-healthy things we love. The ham gets lost in the huge amount of hashbrowns. I would use 16 oz (1 lb) next time. I also used Bob Evans Seasoned (Shredded) Hashbrowns that you can find in the refrigerator section of the grocery store near the ready-to-eat items such as pre-packaged meatloaf, pot roast, mashed potatoes, etc. I skipped the parmesan all together...that's a weird flavor to add to this recipe if you ask me. The top of the casserole got nice and bubbly brown and so did the edge pieces (the best part in my opinion!!). I also used one can of cream of mushroom and one can of cream of chicken since they make "healthy request" versions of these and they don't for cream of potato. The point is...great recipe, and it's flexible so you can make alterations and it will still come out just fine. Thanks!!! :)

I don't like cake. I don't like carrot cake. HOWEVER...this one is to die for. You have to make the icing from scratch as well - don't cheat and buy a can! It takes 2 minutes to whip up the icing. I like this cake because the cake itself is moist and not too terribly sweet (which is why I don't like most cakes...they're just too sweet). I used half oil and half natural applesauce instead of all that oil, and it turned out just fine. Everyone went back for seconds. Thank you so much for this wonderful recipe!!!

This recipe is PERFECTION. Wrap some leftovers up in a flour tortilla, throw it in the microwave for 30 seconds, and you've got a delicious bean burrito! I also halved the recipe...and i still had enough dip for an 8x8 square casserole dish. Thanks for this great recipe!

These "brownies" were DELICIOUS, but mine turned out nothing like the pictures posted here...I cooked them longer than the directions said to, but they were still too soft and mushy to eat without a fork. It was truly like a spinach and cheese quiche. Wonderful leftover, as well! I added 1/2 tsp of cayenne for a little extra kick which I highly recommend. As another reviewer suggested, I sauteed the onions in a few tbls of butter then wilted the spinach and did not use any other butter in this recipe (it is totally unecessary!). Will definitely be making this again, probably for a brunch!

This recipe has the potential to be wonderful, but I had a few issues with it. The mashed potatoes are completely overwhelming and the delicious roasted veggies get lost in them. I would recommend skipping the mashed potatoes altogether, or just spreading a VERY thing layer on each tortilla and then a nice big layer of veggies before rolling them up. Great concept though!

This recipe was a huge hit among meat loaf lovers and haters in my house. I added a few teaspoons of additional spices to the mixture - garlic salt, season all, whatever I had in the cupboard. As other reviewers suggested, I only used 1/2 pound of cheese (8 oz) rather than 12 oz. and it was PLENTY of cheese. I bought the Kraft pre-cubed Colby-Jack mix and just threw it in the mixture as-is and it came out perfectly. The cheese cubes seemed large to me, but once they melt in the oven you don't get huge globs of cheese when you eat it. I also mixed a little bit of barbecue sauce in with the ketchup on top...it gets nice and carmelized on the edges from the sugars. Delish!!