Well, I cooked it. Since I was ravenous, I used a 9" X 13" pan. Which means I should have used two cans of undiluted soup, not one. (The recipe didn't call for water, but it should have - good thing I added some and covered the pan with a cookie sheet.) I baked it at 400 for an hour.

The herbs definitely helped, and I only had ground pork, but next time I'll use sausage - that might add to the flavor.

I also made two layers of everything and used Vidalia onions.


Lenona.

Lenona wrote:
> The herbs definitely helped, and I only had ground pork,
> but next time I'll use sausage- that might add to the flavor.

Yes, you did say sausage in your original post.

> I also made two layers of everything and used Vidalia onions.

For cooking, I'd use a stronger onion...yellow or red.

Lenona wrote:

> Well, I cooked it. Since I was ravenous, I used a 9" X 13" pan. Which
> means I should have used two cans of undiluted soup, not one. (The
> recipe didn't call for water, but it should have - good thing I added
> some and covered the pan with a cookie sheet.) I baked it at 400 for
> an hour.
>
> The herbs definitely helped, and I only had ground pork, but next
> time I'll use sausage - that might add to the flavor.
>
> I also made two layers of everything and used Vidalia onions.
>
>
> Lenona.

Le Sigh, no quote.