I decided to make this tonight as it looked delicious. I loved cheese, so was sold instantly on the idea of it. I took a few liberties - including using extra cheese and used extra sauce, I, also, added fresh mushrooms and used less onion - but it turned out great. Everyone went back for seconds and there's only a few left. (Though, I did cut the recipe in half) I served it with homemade garlic bread and frozen peas (got the idea from your picture). This was the first time in a long time that my family pretty much finished everything. It took a while to prepare, but was easy to cook and worth the preparation. I do have a lot of dishes to wash now, though!

Very easy to make and tastes much better than just your standard eggs and cheese on a tortilla. The sour cream, surprisingly, gives the eggs a certain flavor that I wasn't expecting. I used regular beef pastrami since I am not a fan of turkey, and beef pastrami was good with it. I halved the recipe, as well, since I was only cooking for two people. Halving it makes just enough to fill two people up.

Pretty easy to prepare and too cook. The mashed potatoes made it a bit bland, though. I'll probably add something to them for flavor next time. Also, as a cheese lover, I'll probably use more cheese as I found 2 cups to not be enough.

mine love it too! it is so good, so easy and so satisfying. I was skeptical, not as much as the kids...we were all pleasantly surprised.

I like them!

I make a half recipe and I always make mine with mushroom soup and top it with cubed up bun (hot dog or hamburger) when I add the cheese so it gets toasted.

This bread is wonderful and very easy to make. It looks very impressive, but it is so easy and yummy. I can't wait to try it in French toast!

I never thought that there was anything wrong with my original Mac & cheese recipe. I made it often and we loved it. After trying many recipes from this site with amazing results, I decided to try this recipe. It is AMAZING! It is a little more work, but it is soooo worth it. This is the creamiest mac & cheese ever and it makes a huge amount. Thank you Tammy for yet another fantastic recipe! Oh yeah, my other recipe is history.

Thank you very much for such an excellent recipe! I was in a bind and had to have a recipe fast, this worked and is so good I will be making more!!

This soup tastes delicious. I like that it doesn't taste salty, yet it doesn't taste like it's missing anything either. At first I was concerned when I looked at my soup because it seemed to have a ton of rice once it had cooked, but it was nice to have rice in every bite, and it didn't taste overly starchy. Thanks for the recipe!

I made this recipe for the 1st time, it won't be the last time. The flavor is outstanding however I used a convection oven and baked it for an hour at 275 and it was perfect. Cracking is normal if you don't put water under the springform pan, but if you like you cheesecake thick don't use water, if you like creamy, use water. Thank you for sharing this recipe

Tammy,
I've made your recipe a couple of times(Increased the spices, just me) and I've done some of the others that cook at a higher temp and yours at the lower temp is much better. This slices great with an electric food slicer also. Now the next step is to find a food safe tube to form sausages into logs and be able to push them out. I'm terrible at rolling them.

I made this once before, bomb! Taste fake, like a box cake. Same texture and everything, minus all the chemicals, and unnatural ingredients. I actually try this as a 'base' recipe, and experiment with switching things around, for a soft , moist, yellowcake, for example. As a cook, I know that fats, molasses content, and egg yolks vs whites play a role in moister retaining and distribution, as well as cooking. So proceed (in this nature), with caution. But for what it is solely, better than Betty or Hines!

This was so good. Of course I started making it without paying attention and added 2-28 oz of diced tomatoes. So I just doubled all the spices and it was fabulous. I was able to freeze 3 small mason jars for next time. Thank you for the post.

I had a bag of fresh spinach that I had nothing to do with. I bought it for my hamster, but she's one little ol' hamster, so I knew that she wouldn't go through the entire bag on her own! So, a bit hesitant as I've never liked spinach (mind you, before now I'd only ever tried canned and frozen), I got online and started looking for recipes. Most of them called for many ingredients that I did not have and I was beginning to give up hope. Until I found this little gem. I saw cheese and I knew I had to try it. I was still a bit leery, but I gave it a go. I cut the recipe in half a bit as I wasn't sure if the family and I would even like it. I, also, had no milk on hand so had to omit it. So, I feel it didn't have the texture as it is pictured here. Still, it tasted great. Fresh spinach has a certain smell while it's cooking that I actually enjoyed. The taste was great. The cheese and the eggs compliment the spinach, and the spinach, cheese, and eggs give the rice a taste other than bland. I served it with chicken and frozen mixed vegetables. This was day one of me trying to eat healthier. I recommend this one for anyone with family members that usually refuse spinach. Even I ate this one up and went back for seconds.

These are the best chocolate chip cookies I've ever baked. We make huge cookies, about 4 dozen, and cook for about 20 minutes. The recipe never fails--even when i switched to my own ground wheat.

I needed dinner on the table quick and didn't much stuff in the pantry or fridge. I thought "soup"! And I knew I could count on Tammy's recipes for the perfect one. Thanks!

This sauce is delicious and so easy. I made veggie enchiladas with your recipe for refried beans and it tasted great. I'll be making a lot more of this.

This recipe is absolutely fabulous! We had them tonight for dinner along with Tammy's Olive Garden Salad. Very, very satisfying meal. My husband rarely eats with us as he hardly ever gets home before 9pm. This is an easy meal to heat up for him. My batch made 12 burritos so I have enough for two more meals in the freezer. Big bonus. Next time I may have to try them with the addition of the taco meat. You did it again Tammy! Thanks.

I tried this last night. I made a double batch so I could freeze one and used venison sausage. This was delicious! My ten year old loved it. I am so happy that I have another one ready to go in the freezer. So easy to put together and a real nice change from the same old spaghetti. Thank you Tammy for an awesome recipe!