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.