"I would like to hear if anyone gets this to come out in the crockpot. Too hot to run the oven all day! Ditto on the rating comment by Jazz. Wish they'd let us just discuss without a rating. I'm sure they could separate unrated posts from rated."

"Used frozen edamame - after I roasted it I realized I needed to shuckk the beans out of the pods. LOL Ended up roasting them again because all the flavor was on the pods. :(

The flavor is great, tho! Served with a bit of crumbled feta and some torn up chicken lunch meat. Back for seconds I think! LOL"

"My suggestion is do some research first on how to make hashbrowns from scratch. Either that or make use of frozen hash browns to save time. Adjust the amount of onion to taste and try adding garlic salt and pepper. :

I eat eggs like this all the time, with the exception of scrambling the eggs instead of doing them baked. Personal preference,"

"My suggestion is do some research first on how to make hashbrowns from scratch. Either that or make use of frozen hash browns to save time. Adjust the amount of onion to taste and try adding garlic salt and pepper. :)

I eat eggs like this all the time, with the exception of scrambling the eggs instead of doing them baked. Personal preference"

"I used a white extra sharp cheddar cuz it's what I had, so at the last minute put in a pale ale instead of the dark stout. It came out with a nice flavor - thin, and I used 3 cups of stock instead of 4. I am wondering if cutting back on the oil might help - it seems a bit oily. Cheese is oily of itself. Should be interesting to see how it is reheated. Worth playing with - I've never had cheddar beer soup so nothing to compare it to.
Garnish it with chopped green onions and real bacon bits. :)

"I used a white extra sharp cheddar cuz it's what I had, so at the last minute put in a pale ale instead of the dark stout. It came out with a nice flavor - thin, and I used 3 cups of stock instead of 4. I am wondering if cutting back on the oil might help - it seems a bit oily. Cheese is oily of itself. Should be interesting to see how it is reheated. Worth playing with - I've never had cheddar beer soup so nothing to compare it to.

I had no trouble melting my cheese - maybe it depends on altitude or something; I'm 6,000 feet. For the oil, - halved a clove of garlic and put it with the oil in a mason jar the day before.

"I used a white extra sharp cheddar cuz it's what I had, so at the last minute put in a pale ale instead of the dark stout. It came out with a nice flavor - thin, and I used 3 cups of stock instead of 4. I am wondering if cutting back on the oil might help - it seems a bit oily. Cheese is oily of itself. Should be interesting to see how it is reheated. Worth playing with - I've never had cheddar beer soup so nothing to compare it to.

"ok flavor, i used different chiles cause I couldn't find what she used.

Seemed to be too watery. Next time I'll use maybe 1/4 to 1/2 cup to start.