These were really good but still not the best ever in my opinion. I've only made one batch but it seems like the pudding makes the cookies more crumbly but they're still really moist. They didn't really spread out at all so you can fit a lot on a sheet... and if you want them kind of flat you'll have to smoosh the dough flatter before baking. I'll probably make these again for a party or something, they're good!

Reviewed On: Feb. 2, 2011

I am not a big fan of green peppers but this dish has definitely moved them up on my list, it's so delicious! I pretty much doubled the recipe but will be freezing half for later. Instead of the whole peeled tomatoes I added a can of tomato sauce (it's what I had) and only used 1 can of diluted tomato soup poured over top. I also didn't mix the cheese in with the meat and only sprinkled it on after I took it out of the oven. I'll definitely make this again and again!

Reviewed On: Oct. 1, 2010

I had to make some revisions based on what I had on hand... I used Rotini pasta, omitted celery since I was out and used a jar of 4-cheese spaghetti sauce since I didn't feel like making the sauce from scratch. I also added some oregano, basil, parsley, rosemary, pepper & a little sugar to cut the acidity of the sauce. I just mixed everything together in my casserole dish instead of bothering with layers & baked it at 350° for 25 minutes in our convection toaster oven so I didn't have to heat up the entire house... Super super good!!

Reviewed On: Jul. 28, 2010