Great taste and texture--followed recipe to a T. Stuck to my iron a bit, still great!!

The key is to get a good swiss style cheese to melt on top (go for the pricey stuff; it's worth it). I personally don't like the bay leaf flavor in this so I leave it out. I have used both beef broth and veggie broth and had great results both times. Definitely take the time to cook the onions as the recipe indicates to maximize flavor.

Use this all the time. Love that I don't have to use the store bought stuff with all the strange, non-pronounceable ingredients.

perfect. easy. delicious.

Great recipe. I agree with comments to add more lemon juice and lemon zest.

This ended up tasting like a soup version of beef stroganoff. Good, but I'd rather make it thicker and put it over noodles.

Thank you for this...much better than using the store bought stuff with the scary additives.

EXCELLENT. Moist & buttery. Reminds me of the Boston Market cornbread in flavor (it's the sweet kind), but much better. Used 1 c whole milk w/ a tablespoon of lemon juice since I didn't have buttermilk and it came out great.

If you actually enjoy eating kale, this is probably not the recipe for you. The cooking process gets rid of its naturally "healthy" bite in deference to the other sweet/sour flavors. As a lover of kale, I have to say this was a no go for me--although kale haters with certain taste might think it's OK.

This was just OK. With the baked beans in there, I thought it pretty much tasted like baked beans on a bun. The turkey got lost. Maybe omitting the beans and adding more BBQ sauce would be better.

I don't eat dairy, so I used Earth Balance Buttery Sticks instead of butter...probably a slightly different consistency in the end, but it was still delicious. I baked in a springform pan and added about 2 T lavender flowers, plus a sprinkle of powdered sugar on top.

i love the flavors in this recipe. i omitted the beef, used soba noodles instead of traditional pasta, and have made it with many different vegetables--all to great results!

awesome. I was out of vanilla and didn't even notice it was missing.

As per suggestions, doubled the coating mix, used oil on the pan. Also threw in cashews; next I'll try hazelnuts. Awesome, and good for gifts.

I love this alternative to traditional "creamy" coleslaw. I made some changes: instead of a package, I use 1/2 large head cabbage and 2 shredded carrots; I skip the ramen/butter thing, and I make the dressing with 3 T honey in place of the sugar. I also used sesame seeds instead of sunflower. This is a great raw food recipe, too, as long as you use raw oils, vinegar & honey for the dressing.

Brings back memories of growing up in the Midwest! We made this for a road trip from Arizona and it was totally gone by the time we got to Minnesota.

The hubby loves it. I add a little mustard to the sauce, but otherwise keep the recipe the same. We always double it so there are leftovers for lunch!

Great recipe! Did it with no changes, thanks!

This is very easy to make. I only give it 4 stars because I thought the onion was too much...I cut it in half the second time I made it, and was much happier. I agree with others that you can use much less salt than called for.

WOW! Thanks for the great recipe. I added some vegan chocolate chips to the mix and it was wonderful. I have used almond milk and cold coffee in place of the water and loved it both ways. I live at 7000 feet elevation and this cake did not even fall in the middle (as many do), partly because I used my "NO FALL" trick: turn off the oven a few minutes before the cake is done baking, then leave the cake inside with the oven door cracked for 30 minutes or so. This helps ease the cake into the world without getting a shock from the room temperature air and collapsing. Also, in response to the comment that using white sugar is not vegan...I always use turbinado sugar (sugar in the raw) instead of white sugar, and I find that it turns out great. Turbinado is never filtered through bone meal, so it is always vegan.