My only complaint was as others said, it was really tricky to turn over and mine broke and we had a yummy casserole instead of a yummy sandwich! Would adding an egg to the potatoes hold them together better and make it flip easier? I don't know but will try it next time and there will be a next time.

I am a grandma and I grew up with my grandma calling this "busy day chicken and rice." Even then she knew you have to mix at least half of the soup and water with the rice before you put the meat on top and the rest of the soup mixture and the dry onion soup mix on top of that. Otherwise, as others have stated, the rice on the bottom never completely cooks. This is my "go to" Sunday dinner that can cook slowly in the oven while I am at church. I do not like it in the crockpot because that destroys the crunchiness of the onion soup topping.

I have made these for years and is a favorite with my youngest son especially. The only difference in my recipe is that I use brown and serve link sausage. I cut them in 4ths and put 3-4 in each cup and then pour the eggs over and the grated cheese. The cheap, 10 to a package biscuits worked the best for me after also trying others.

Only 20 minutes from start to putting the first one in your mouth! It sure didn't take that long for them all to be eaten. I have tried other flavors but the lemon or the lemon/cheesecake is by far the best. I am a major chocoholic but I still like the lemon best. I guess that is what this recipe is all about.

I gave this 4 stars only because I like it better with a little more flavorful salad dressing. I grew up eating this with a light french or catalina dressing. Try it!

One thing I have learned about making this as well as other au grating potatoes is that I can save the step of making the sauce by adding the flour to the grated cheese and layer it with the potatoes. Then I pour the milk......or sometimes I use chicken broth and really like it that way too....over the potatoes. It all cooks up and is just creamy and wonderful. I also like to mix up the cheeses with muenster being a favorite at our house.

I make loads of chocolate chip cookies and this is a good recipe........but so is just about every other chocolate chip recipe I have used. They only vary slightly in the ingredients but the proceedure for making a good cookie remains the same. Cream the butter and sugars well, add the eggs and beat til fluffy, sift the dry ingredients together and stir in with chocolate chips, nuts etc. Then DON'T OVERBAKE!!! Any cookie recipe is good if treated right.

This recipe is very good as written. I have dozens of banana bread recipes and any variation is very slight. However, I cannot imagine ANYONE feeling a need to put CINNAMON in banana bread. It totally overpowers the banana flavor.

I have made this recipe as is for years and is a family favorite. We spent 2 years in India and just because of being there I added 1 teaspoon of curry powder to this recipe and it was wonderful. I now make it, often alternating using the curry powder.

I loved this salad. I added a few dried cranberries just for color but they added a nice texture and sweetness to the salad. This will become part of my salad rotation.

I am looking for someone to say that they substituted the wine. What do we teetottalers do? I will give it 3 stars until I can make it without alcohol.

This sounded so good but as I was making them I was getting very skeptical. I followed the recipe exactly and as I POURED it into the casserole dish I just knew I was going to have a runny mess. Since I am living in Germany right now I have become a huge fan of Gouda cheese so I sprinkled some grated cheese with the onions on top and sprinkled with paprika for presentation. When I took it out of the oven it was beautiful and when we put it in our mouths it was wonderful. It didn't really look or feel like potatoes but was light and fluffy, almost like a potato souffle. My husband and I both agreed this recipe is a keeper. The recipe says serves two but we easily saved enough so we can have another serving tomorrow. Don't be scared off by how it looks before you put it in the oven. This is great!

We live in Germany now and I guess this recipe is something to write home about because that is just what my husband did and he called it "heavenly." I followed the recipe exactly except that I only had four thighs so I didn't need to make extra sauce. I served it with fried rice loaded with Wok veggies and there was enough sauce for us to drizzle over our rice as we ate it. This really was great and has gone into my recipe book so I can share with family and friends. Thanks!

Another tip for those of you who say your treats go hard. When butter sets up it gets hard. Right? Use the soft tub butter. It never gets hard. Works great and your treats will never be hard again. I promise!

I have also been making this for years and have yet to have it glaze the chicken. It is a good flavor and good over rice and easy so I guess that outweighs not having the glaze on the chicken. Any suggestions anyone?

This is my all time favorite sandwich with the thicker batter....I use a thin pancake batter and please, please don't use deli meats. Use the real thing! Leftover roast turkey and left over baked ham. What's this with a thinner sliced deli ham??????? NOT!

There is one ingredient missing. I have made these for years adding 1 egg YOLK