My family LOVED this. The best part is that you can serve this whenever you have everything else done and it will still be hot. The only thing I did differently was to take the lid off at 1.5 hours so the broth would boil down to more of a gravy. Absolutely fantastic recipe.

Cut that baking time way down by placing onions and potatoes in a skillet with 1/2 cup of the liquid, cover and steam until the potatoes are just tender. Combine with the rest of the ingredients and bake 15 minutes.

OMG! this is SOO good! Don't change thing and it is wonderful. I prepared a chuck roast in my pressure cooker and added it to the onions and mushrooms and had the whole meal ready in under an hour. FANTASTICO!!!!

Fantastic! I cooked the chicken in the broth and added a cubed potato, then added the veggies to the broth when the chicken was cooked. I strained the broth into the white sauce, this way i didn't lose any vitamins or taste! I also used frozen mixed veggies: just as good but a little faster. Added more salt, garlic powder, and poultry seasoning. A big hit, wonderful winter comfort food.

Fantastic and so easy. Don't skip the brandy..it really rounds out the flavor and the alcohol will cook out. My son loved this so much he wanted the leftovers for breakfast!

Really fantastic, this recipe is simple and VERY satisfying! As with any recipe, adjust the salt to your own taste. Regular curry is just fine. For a little color, add peas or frozen chopped broccoli....yummy!

Pretty tasty, great winter comfort food. I used smoked polish sausage..mmmmmm. I would recommend first frying up the sausage until halfway cooked, without adding oil. That will tell you if your sausage is oily enough to add the potatoes without adding any additional oils.

This is a keeper! I'll never open up another box mix!

Fantastic, and a new family favorite. My family is not big into dill, but cooking with the bay leaf gave it a taste all its own. Simple, happy, comfort food. I cut back on the salt and added a chicken bullion cube. Great recipe!!!

Unfortunately, this was boring looking on the appetizer buffet. It was also bland tasting...reminded us of the refried beans at Taco Bell. Nobody ate it.

Excellent, easy recipe. I used taco sauce instead of salsa. Chop small bright red cherry tomatoes for a very pretty finish. I was more liberal with the thickness of the layers, everyone loved it!

This was a complete disaster for me. Followed the recipe exactly and ended up with a soupy mess. 1 hour before serving dinner to 25 people I had to scramble to find something else to serve.

Those of you who have read my other ratings know that 4 stars means my family loved it. 5 stars is absolutely above and beyond. This is hands-down the best recipe we've ever tried on All Recipes!!!! A few helpful hints if you are going to try this wonderful recipe: Be sure you have a really big pot! You will want to avoid stirring this too much in order to avoid breaking up the meat, so a big pot is critical! Use very dry white wine. A sweet white wine will interfer with the flavor of the seafood, whereas a dry white will compliment the flavor wonderfully! Don't use flake-style crab meat as it will just disappear in the broth. Either use king crab legs in the shell or precook your crab legs and extract the meat for the soup. (if you use crab legs in the shell, add 1/2 lb to the amount) Place the cod in large pieces on top at the very end and cook it quickly. This will ensure that the cod won't break apart and your guests can extract whole pieces to their plates. Cook quickly and serve! If you cook too long the seafood will dry, flake, and lose flavor. The three secrets to success for this recipe: Fresh, Fresh, Fresh seafood! Make this for someone you love. I made it for my Dad and he still raves.

I love complicated and involved recipes. It seems that the more time I spend making a dish, the more complex and interesting the taste, and the more my guests rave. Sadly, this rule of thumb did not apply here. I made this Christmas Day for 25 people (4x original recipe) and it about did us in. The marinating was quite easy, but the prep on the day it was being served was deceptively involved -- adding to the stress of the day. The fragrance while cooking was lovely.....but at the moment we had all been waiting for, when the meal was presented, the taste turned out to be only "average." Nothing special, not even memorable, just okay. I could have spent far less time cooking and far more time enjoying my guests with a less involved recipe, and had the taste of the meal come out the same. Like me, a lot of reviewers who made this recipe spent many hours and dirtied a houseful of dishes making it. I can only think that the reviews are so positive because once the investment of time and effort was made, they just couldn't bring themselves to giving it a review of "not memorable." The high ratings are probably more of an A for Effort than an A for Taste.

I was absolutely prepared to love this recipe, but sadly it fell short. We had intended to make it for Christmas this year, but fortunately we previewed it beforehand, and decided not to make it. The taste was just fine, but the problem was that the cheese sauce somehow overpowered the taste of the wonderful (and very expensive) seafood to the point where our guests were unable to even tell that there was crab and lobster meat in it! This might be a lovely dish to make with less expensive seafood, but for what it costs to put this one together you at least want your guests to know that you've used the very best. Instead it comes across as if it is hiding less expensive or (horrors) immitation seafood. This would be a lovely sauce to make with firm white fish fillets. If you do decide to make it with scallops, remember that when scallops cook they release quite a lot of water, so make sure your sauce is VERY thick when you put it into the oven (do this by gradually adding the milk to the sauce, and leave much of it out!). Some parsely flakes might also add to the appeal of the presentation. Without it it does look rather like macaroni and cheese.

Excellent! We made this today, a few days before Christmas, to try it out for Christmas dinner. It's just splendid! Wonderful comfort food, delicious with the beef burgundy gravy. I didn't have swiss cheese, so I doubled the recipe and used 1 cup cheddar, and 1/2 cup shaved parmesan cheese.....yummie! A new family favorite. If you plan to make this, remember it is a side dish, very much like mashed potatoes. It's supposed to be bland so that it compliments your meal, gravy, etc.

EXCELLENT! Needed something quick and tasty for dinner, and this was perfect! Thanks, Ann!

Utterly delicious. Do not make this too far ahead, it needs to be ready at exactly the same time as dinner or it will be mushy. If you're not sure what time dinner will be, cut the potatoes to twice bite-size so they don't turn completely to mush by the time you eat them.

Utterly delicious. Even non cranberry sauce lovers will love this one. Don't skimp on ANY of the spices!

All I can say is...WOW! I took a big chance with this recipe, serving it for the first time on Thanksgiving. It got really scary when I saw ratio of celery/mushrooms/onions to stuffing...but it came through like a superstar! I added 30% to the wild rice, and the turkey stock was "to taste"...and it was absolutely amazing. My family absolutely loved it, and it instantly became a family classic...I'll make this recipe every thanksgiving from now on! Thanks, Amber!!!!