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Chili Beef Casserole

Reviewed: Jul. 16, 2012
Wow! Delicious! We didn't change a thing and it was great!
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"Pantry Raid" Chicken Enchilada Casserole

Reviewed: Aug. 13, 2012
Wow! Only changed chicken to ground beef and it was delicious! My hubby came back for 3rds :)
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2 users found this review helpful

Salisbury Steak

Reviewed: May 21, 2012
My husband loved this dish! I did change one thing. I added double to the sauce mix. It just wasn't enough sauce the first time I made this. The second time I made this I made more sauce by using 2 french onion soup cans and also added 2 cans cream of mushroom soup. The differences were more sauce and the meat was softer than when I made it with less sauce. Also, I sauteed onions, mushroom, and garlic with the meat. It was delicious!
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Healthier Marie's Easy Slow Cooker Pot Roast

Reviewed: Jun. 9, 2012
This recipe turned out to be very delicious! I did change a couple things just to be what I consider adventurous. It was still good, but I think I should have stuck to the recipe. I used 2 small cans beef broth, no celery, more carrots, and only one onion. My husband likes the juicy part of the meal, but we both agreed that it was too watery with the 2 cans beef broth. I could have used one can beef broth and maybe one can cream of mushroom soup with french onion soup mix. That would have made the juicy party thicker. I also cooked on high for 3 hours and low for 4 hours. The meat was very tender.
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Mushroom and Swiss Chicken

Reviewed: Jun. 26, 2012
My husband and I loved this recipe! I used chicken tenders as it was on sale at the time. It was so easy and so delicious! I seasoned the chicken with all the seasonings and olive oil and baked in uncovered for 15 minutes. I then mixed together onions, garlic, cream of mushroom soup, mushrooms, and one cup almond milk. I whisked it together and poured it over the tenders. I then baked it covered with foil for 25-30 minutes. The chicken was so tender it could be cut with a fork.
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1 user found this review helpful

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