I've been reluctant to use cream of mushroom soup in my cooking. I had the impression that it was old fashioned, unhealthy and fattening. However, this was a great economical staple and it wasn't hard to shift this recipe to healthy by just adding more of the healthy, low-fat ingredients. I baked this in a big dutch oven after sauteing the onions and celery in butter on the stove top. Added everything to the pot as described, but pumped up the healthy factor by adding 3 cups of steamed broccoli florets, extra noodles and tuna, and 2 cups of chicken broth for extra moisture - enough to make it gooey and stir-able. Ended up making a huge amount - plenty for freezable leftovers - and each serving had a healthier fat-to veggie/protein ratio. I really felt comfortable using the cream of mushroom soup as an economical, time-saving shortcut and the outcome was delicious.

This is a great recipe, very tasty! I made a few changes to teh original recipe...I used 1/2 white flour and 1/2 whole wheat flour, 1/2 brown sugar and 1/2 white sugar (I cut the sugar down to 1 1/2 cups)and finally 1/3 cup oil and 3/4 cup applesauce. We did not use the topping but added chocolate chips to some and walnuts to others! They were delicious!

I'm only giving this 2 stars because even though I followed the dough recipe exactly, it was way too sticky to even handle, nevermind rolling out. I made my own filling, so I don't know how the filling in this recipe would have turned out.

This was delicious and smelled wonderful cooking as well. Just one housekeeping note: line your pan with aluminum foil...the syrup cooks down and sticks like the devil to the pan!

This is something I've made for years. I use Polish kielbasa, potatoes, onions, cabbage, beef broth and always add a can of Cream of Mushroom soup. It's "soul food"

delicious!!!! made with 1/2 white sugar and 1/2 brown

Punched up the filling flavor by using half ground beef, half sweet Italian sausage, and by adding about a teaspoon each of dried basil and oregano. It was delicious!

The first time that I made bread from scratch. Yeast always scares me. I proofed it first and everything fell into place. The texture was very nice. Mild flavor. The house smelled divine. Made excellent apple bread pudding. I still looking for a recipe that used honey, but this was a start.

This was soooo yummy! I used 1/2 the pasta that the recipe called for and 1/2 the salt as well. I'm probably going to have to add a little more chicken broth when i go to eat the leftovers tonight b/c it's really thick. Def will make this again!

Very good, I love any salad with nuts and fruit. I use blue cheese in place of the roquefort and also added almonds along with the pecans.

These were so moist and delicious. I omitted the walnuts and diced the apples. Rather than butter I used Olivio, a little less than 1/2 a cup. Next time I will probably cut back on the sugar a little, these are very sweet. While I was chopping the apples, 3 seemed like way too much but I added it all anyway and I am glad I did.

Delicious as is.