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I’m so glad I stumbled across this recipe tonight. I took a lot of advice from other reviewers to come up with my own concoction. Sauté garlic and onions, add 3 cans veggie broth and 1 can chicken broth, bring to boil, add stewed tomatoes, a little bit of Italian seasoning, and a lot of red pepper flakes (we like it hot ;-). Add fresh spinach, return to boil and add cheese tortellini…we couldn’t wait long enough to let it simmer. Going back for my second serving now….wish I would have made more.

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Cottage Cheese Roast

Reviewed: Aug. 10, 2008

All I can say is wow. We JUST ate this and although we still can't figure out what possesed us to try it, we really did like it. I'm getting ready to pack the leftovers for my lunch tomorrow. I didn't realized it said "creamed" cottage cheese until I got home from the store w/small curd. Dunno know if it's the same or not, but it worked. We did the ketchup/BBQ mixture over the top. Can't find loaf pan so used round glass casserole dish.

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Slow Cooker Reuben Dip

Reviewed: Oct. 31, 2007

I just served this at a "finger food" potluck at work - used deli meat. As with other reviewers' accounts, even people who aren't fond of kraut enjoyed it. Me, well I always need more spice than the average person...thinking what I could do to put more of an UMPH into it.

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Zucchini and Cheese

Reviewed: Jul. 16, 2004

I wasn't sure if it was a typo or not, so I went ahead and sauteed the green pepper with the zucchini and onion. Now that I think about it, it would have probably been fine follow the directions. I'm still learning, so I tend to do whats comfortable. We really enjoyed this for dinner and the next day for lunch, but the casserole dish was a little wet in the bottom. Maybe I just had some real juicy tomatoes! (I only used 2)

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Reuben Casserole

Reviewed: Jul. 15, 2004

Keeper! In response to another review, I had my boyfriend rinse the sour kraut before I got home so it would have time to dry. However, he may have rinsed it out too much because we missed the sour in the kraut which ended up making the corned beef quite dominating. Reviews indicated that alot of people chose 1000 Island over Russian, so I split an inmaginary line down the middle of my pan in order see for ourselves. We both agreed that the best part was the part that had both dressings on it. I toasted the bread first w/PAM in the preheating oven to prevent sogginess, but when I layered the casserole, I didn't quite cover a bit of the bread around the edges which left me with a couple of bites that were hard as a rock!

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