Thanks for reminding me of this childhood fav. Mom used to make them in the pressure cooker, but I baked mine in my cast iron skillet @350 for about 40 mins. Smellin' yum! And yes I did add a little more seasoning as I have big girl tastes now...just a little garlic powder and an egg to help bind them. I only needed 1 can of soup but I added about 3/4c of water instead of the 1/2...was still nice and thick.
This was very good. I did have to use reg mayo and subbed honey cuz no agave nectar. Made half the recipe. Used to top a bed of spinach topped with black bean and roasted sweet potato cakes on top with tomatoes and Cheddar Jack cheese! yum!
this was flavorful, thick but light! It didn't crack. I turned off oven at 1 hr and left it in the oven at least 5 hours after that fact. Removed it covered it and placed in fridge! Rave reviews at the office today!
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