This was.. eh. Tasted like a boxed meal to me (and we don't eat boxed meals at our house). Used an 8 oz. can of tomato sauce plus a 14 oz can of diced tomatoes. Also added frozen corn when I cooked the pasta. It was fine, and we ate it, but nothing I'd rave about.

Reviewed On: Jul. 11, 2010

I did this (pretty much) last year, and am looking forward to doing it again this afternoon. My recipe is a little different, and may help the reviewer that mentioned she'd have liked the potatoes to be a little crustier. I put the stuffing in the bottom for the crust, and then did the potatoes on top (sort of like a Shepherd's Pie). Also, all of our green beans always get eaten (I use the Green Beans and Cherry Tomatoes recipe here), so I usually throw in a bag of frozen mixed veggies. It's all a great combo!

Reviewed On: Nov. 27, 2009

This was okay. Not fabulous, not bad, but nothing thrilling. I had about 3.5 cups of cooking water, just to cover my diced potatoes (they were a little large), and I still had to add extra milk to thin it (coming to 2 cups total). I also skipped the rosemary, and instead went with garlic. We topped it with a little monterrey jack and some chives, and ate it as a meal with saltine crackers. I typically make my own potato soup, but I was low on ingredients and time, so I searched until I found a recipe that fit what I had. For what it was-- a basic, simple soup recipe-- it was not bad, but I think a little doctoring could add a lot of much-needed flavor! Oh, and after tasting the roux, I was really afraid that it was going to have the gravy flavor that other reviewers mentioned, but I'm happy to say that it did not!

Reviewed On: Nov. 23, 2009