I scaled down the recipe to 2 servings and poured the mixture into two Pyrex custard cups. I used dried onion flakes and sharp cheddar. Baked them about 30 minutes. They turned out light and fluffy and delicious. Just what I was wanting for breakfast!

I halved the recipe, didn't have any carrots so I left them out. I barely blanched the cabbage but next time I may not at all. It was rather soft and soggy in the end result. I didn't use the marjoram or thyme but added a small amount of nutmeg to the cream sauce. I also melted the cheese (sharp cheddar) in the cream sauce and mixed it all together before pouring in the casserole. I used panko bread crumbs and butter for the top. It was very good and my husband asked for it to be made again.

Excellent, excellent! I use a reviewer's recommended 1/2 c. mayo, 1/2 c. sour cream, 1 T. each lemon and orange juice and 2 tsp. sugar for the dressing.

Definitely a keeper in our house. I didn't use an entire head of garlic but it was still good. It did need salt and pepper though.

It would be so nice if people would actually make the recipe as stated (or at least close to it) and then review, then make changes on your own time. I made the recipe exactly as stated and it is wonderful comfort food. Upon first glance it was a strange combination of ingredients but together they do work harmoniously and none outshine another. I think I would recommend serving it over egg noodles but not adding them to the recipe. Thanks BlondeJJ for expanding my horizons!

Darling husband bought a french fry cutter at the flea market and was dying to make his own hand cut fries. This recipe was a great guideline for making crispy fries. Thanks!

Absolutely delicious! I read the reviews that some people found it bland so I made some small changes. I sauteed the cabbage in olive oil along with half an onion which I had leftover from another recipe. I had some leftover Asiago cheese that had rosemary in it that I used for most of the cheese but added what I needed of Romano cheese. I added a pinch of red pepper flakes to the cream sauce which I made with skim milk. To the top I added seasoned panko bread crumbs. Husband says this is a keeper!

I halved the recipe and made it in my small crockpot. I subbed diced dried apricots instead of cherries and added a small handful of crystallized ginger. I wish I had been able to stay close by when it was cooking because at 2 hours it was definitely done but the edges and bottom were on the verge of being burnt. I think 90 minutes would be more reasonable at least for the smaller cake. Overall the taste was good but it wasn't heavily ginger tasting which I would have liked more. It tasted more like spice cake to me. I will probably make this again but tweak it a bit to make it more moist and gingery.

These are wonderful! I have a new meatloaf favorite recipe. I halved the recipe but did not halve the blue cheese or spinach. I used dried minced onion (just dumped in about 1/4 c). I also added a pinch of red pepper flakes to the meat mixture. I used seasoned Panko bread crumbs. As per another reviewer I topped with mixture of 2 T of brown sugar, 2 T ketchup and 1 T of worcestershire. I ended up with about 7 tennis ball sized meatloaf balls. They cooked about 30 minutes. Delish!

Followed recipe with small changes. Used rotini, 1/2 an onion chopped, 1/2 the milk was FF 1/2 and 1/2, about 1/2 t. of red pepper flakes added to sauce and sprinkled a handful of breadcrumbs during last five minutes of baking. The sauce never did thicken up for me in the saucepan but did thicken in the oven. I cannot taste the blue cheese at all. I mostly taste the processed cheese. I may make this recipe again and adjust the ratio of cheeses to make the cheddar and blue more predominant.

I really just eyeballed all measurements and made myself one serving of this for a light dinner. I thought it was very light and refreshing and good! I used walnuts instead of pine nuts since I don't have any pine nuts. Thanks!

Excellent, excellent. Made in my crock pot for Thanksgiving dinner and everyone loved it! Will definitely make again. I followed the recipe as written.

Pretty basic recipe. I would normally have added a can of mushrooms but wanted to follow the recipe more closely the first time. I did however use beef broth instead of chicken because that goes with the rest of dinner better. Thanks!

I halved the recipe and it filled my small slow cooker which only cooks on high. After two hours of cooking and stirring, I noticed the whole grain penne that I used was getting done so I took the lid off and covered the top with more shredded cheese. Thirty minutes later it was done and ready to eat. I am happy with the end result and wanted to let people know that this does work. Just for my own tastes, I added a couple dashes of Worcestershire sauce, hot sauce and about 1 T of dried minced onion.

I did what others before me have done and put onion, potatoes, and carrots in the bottom of the crockpot and then put the chicken on that. I had stuffed the cavity with fresh rosemary, onion and garlic. On top I sprinkled Paula Deen's House Seasoning and then drizzled with a little olive oil. The chicken cooked on high for one hour and then on low for about 5 hours and was done. It is not a roast chicken like out of the oven but it was suitable for my needs which was just cooked chicken for other recipes. I was surprised to find that the pot was filled with the juices by the time it was done too. We will get several meals out of this one effort. Thanks!

For some reason I read this as a pasta salad not warm pasta. So I made it that way. Don't like olives or green bell pepper so I didn't add either. Used farfalle pasta and an entire package of reduced sodium taco seasoning as well as diced canned tomatoes with mild jalapeno peppers.

DH said these were awesome and I agree! I had to eyeball the amount of carrots since I was working out of a large Costco bag and I'm pretty sure I didn't add enough since I had glaze leftover in the bottom of the pan but it was great for dipping! These will be made again!

Not really a fan. Just seemed to be something missing?

I made these as an alternative to the regular green bean casserole for Thanksgiving. People either loved them or didn't care for them. I used whole green beans that were frozen in their own steam bags which I steamed for about 1/2 the time recommended on the package before cooling and wrapping with bacon and then covered with fat free Catalina dressing. I would definitely make this recipe again.

I've made no bake cookies for years and always turn to them for comfort food. I never have had a recipe written down so I always end up on the internet looking for one. Today I ran into this one and I'll definitely be putting this one in my recipe file! The addition of extra peanut butter and coconut as a previous reviewer suggested made these already wonderful cookies, even more wonderful. These are the absolute best!