Ok: I totally "get" this...a twist between Mexican nachos and typical tater tot hot dish. Made as directed and pretty good. My mind couldn't quite process the upside down (or reversed) baking of this casserole but it was good. I totally plan to try again with the following changes. 1) place beef on bottom per normal. 2) in place of your typical green beans (as the 2nd "layer" I will try...maybe a can of chili beans or black beans...we'll see what's in my pantry. 3) pour half the sauce over the meat/beans, layer tots and pour remaining sauce over all. Bake for the normal hour or so as I am used to but will still achieve the Mexican twist goal. Fun and worth a try. Thank you for the great idea.

I LOVE this recipe. Yes, simple. Yes, you could add ingredients but for a simple, great hummus recipe-start here. I love garlic and have used this as a dip (mostly) but also as a sandwich spread in lieu of mayo. This is in regular rotation for my family and as such, always have chickpeas just so I can make this recipe! A keeper!

Per others, added spinach and mushrooms. Also added tomatoes. Now: don't know how you would successfully flip this, and I don't have an oven safe skillet so instead (if I did, would pour into skillet, cook for 5 min or so and the transfer to oven to finalize cooking but......I don't), I poured into a 9x13 dish. Baked at 350 for apprx 25-30 min until set. I still think it needs a bit more seasoning so I don't have to rely on s&p (thyme? Sage? Italian seasoning?) but great start and overall I am happy with results but to get an a+ I need to play around with just a bit....great recipe still!

Ok: we loved this! I did sauté cabbage with onions in 2-3 TBLS butter. When slightly soft but not fully limp, added broth and remaining ingredients and simmered med-low. Really liked this recipe and a nice "different" recipe for winter soups. Hearty, easy and my family gave me the thumbs up sign. A keeper for sure!

Very good recipe. I took the idea of the slow cooker: I put meatballs, carrots, celery, onions and garlic in a pot with beef broth. Added the dry onion seasoning per another reviewer. Started on high around 1030 am.....with an hour or so left to go, I added the sauce AND a can of Italian seasoned diced tomatoes. Kept at high and added the noodles with apprx 30 min left. Cooked until noodles were done. It was on my dinner table at 615pm. Very good and again....easy easy. Thank you!

This recipe completes the cooking trinity: easy, fast and good. Made twice both with hearty winter soups (minestrone and a chili). Keeping in my quick go-to rotation.

I made this recipe twice: once with "regular" bread and the second with pepperridge farms cinnamon bread. Both great. I love French toast and this is a wonderful sweet twist! I had the cream cheese at room temp and then spread evenly on the bread slices. I do agree: I used baileys Irish cream and could not detect that particular flavor addition BUT to the untrained eye (e.g. my husband) it doesn't detract from the overall taste of this dish! Still delish. Also, I served with good ol' maple syrup. Would make again this again as is and may try another recipe that includes a jam or jelly addition. Thank you!

I loved this! Took the advice of others: reduced flour to 2 TBLS, added additional chili powder and used garlic salt vs minced garlic. Used apprx half the batch for homemade chili recipe I have and have the remaining half for a future use. I am so excited! Remind me why I buy seasoning when I have it all at my fingertips?? Thanks again for posting this recipe.

Loved this. Did as many others and reduced steam time to 15 min and added some minced garlic and mixed all, including parm chz in a bowl. it spread with ease! Great recipe that will convert many anti cauliflower folks! Thanks a bunch!

Super recipe. I did use Italian sausage ad found it to be pretty think and ended up adding some water (just eyeballed it) but delish! I froze half of it...I hope it will taste as good as when first cooked. But great recipe. Will make plenty of times in the future!!

Per other reviewers and other recipes of this i've tried, finely diced the squash/zucchini vs. shredding. I sauted them with diced onions and celery in place of the carrots. Once slightly tender, I mixed the veggies with the sour cream and soup. I covered with one sleeve of crushed Ritz crackers and then used 2c of the blue bag of Pepperidge Farm crushed stuffing not the cornbread. Delicious. Needed a little S&P but very popular hit at our house. A keeper for sure. Thanks!!

This was a "good" recipe. I followed it exactly and I must admit, it was kinda a texture thing that took us a few bites to get over...this firm but tender squash with salsa. But it was good and the casserole got eaten. This might make a great veggie taco if I put the baked mixture into tortillas?!? I did note that some reviewers used different types of squash and/or added Ritz crackers....which is similar to another squash recipe on this site. But i think this is meant to be a DIFFERENT twist to your basic squash casseole. I cushed some ritz and put it on half the casserole and wish I hadn't - crackers seemed to work better on the other squash casserole version. Plus ritz and salsa? What was I thinking? Either way, will keep around and possibly play with. Thanks Marilyn.

Loved this recipe. Reminded me of a pasta version of potato salad....and boy was it great. In my list of favorites and glad I have something like this to mix it up when your tired of your "traditional" pasta salads!!

I liked this recipe....I really did. Just didnt love it. I dont see the need for two meats unless you happen to have some leftover chicken from the night before because it still tastes like a marinara pasta dish...The italian sausage will dominate any chicken flavor. Plus - why thaw two kinds of meat when one will suffice?? However - I had a ton of zuchini from my garden this year and I'm glad I tried this. Would make again and use one (or the other) meat. Thanks Mary

I really enjoyed this pasta sald. My daughter hated the hard boiled eggs in it but easy enough to pick out (but I loved em). I also used swiss and cheddar cheese. Really enjoyed and is saved for future summer get-togthers!!

we really liked this pasta salad. It did add a TBLS of sugar only to cut back on the acidity of the Italian dressing - which can give heartburn. An easy recipe to tweak (variations of ham, pepperoni or other veggies can be used with success). Thanks Deanna. Keeping this in my recipe book.

Loved. I've made Barley soups before but never as a signature side or main meal. Not sure why not - like a rice side or main dish. Loved and you will too. Will play around with to make it a more filling meal...besides simply doubling it. Ground beef and celery perhaps. We'll see but thank you for the great idea and springboard for ideas to come!!

I really liked this and will make again! i used both zucchini (1 lb) and 1 lb yellow summer squash manly for color and I love both equally. I sauted the squash, carrots, onions (and I added 1 c celery). After stirring in the soup and sour cream with the veggies, I stirred the stuffing/crumbs right in with the veggie/soup mix (I used Pepperidge Farms - fine crumbs). I did this for easy factor. It was goey and I skipped adding butter to the stuffing. I used closer to 16oz vs. 6oz the recipe called for...since Pepperidge Farms crumbs are so fine. Devoured. What a delicious idea for veggies AND a filling dinner - all at the same time. Thanks Highroad.

I also doubled the recipe except I used 1 crm of mushroom / 1 cream of chic. But I've made this three times since finding the recipe and honestly, I've subbed crm of celery and/or any combo of the three (crm of celery/chicken/mushroom). Also - used crushed potato chips instead. Love and plan to keep and use many times over.

Awesome. My family loved this. I did chop a green pepper and drained a can of "mexicorn" and added it to the bean mixture. Baked it and instead of serving like a casserole (which to me didn't seem to work) we used the cooked "mix" to fill flour tortillas and added the toppings of lettuce, cheese, tomatoes, etc...to it. It was like a beef and been burrito with a kickin taste! Keepin it. thanks!