Reviewed: Dec. 3, 2009

This was very, very good. The mushrooms and the sherry make the dish. It was rich and delicious!

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k861084

Cooking Level: Expert

Home Town: Vincennes, Indiana, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 30, 2009

This dish was really good!! My 10 yr. old & 8yr. old were the true test and they wanted more. I used cream of celery and omitted the bell pepper plus I cut the recipe in half and used a 8x8 baking dish. Great comfort food!

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ShannonC

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Nov. 29, 2009

Very good...DO NOT ADD WATER ..too soupy! The water might help if you are using egg noodles or something thicker than linguini. Also I would add less sherry next time. Overall a good casserole for leftover turkey and chicken.

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2girls1boy

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2009

This recipe was so easy and so good. It is now a favorite in my house. I did sub wheat pasta for regular and cut down the water to half. I used white wine instead of sherry. Hubby is not a casserole fan but is begging me to make this at least once a week

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luv2cook

Cooking Level: Expert

Home Town: Gorham, New Hampshire, USA

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Reviewed: Oct. 20, 2009

Used this to do something with leftovers. Had a ton of gravy left, so used that in place of the soup and topped with a thin layer of stuffing. Don't like green peppers, so used celery instead, but thats a personal thing. Excellent.

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Debster

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Reviewed: Sep. 26, 2009

Added 2 tsp minced garlic.

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hunterdandb

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Reviewed: Sep. 1, 2009

If I would have known this would be this good I wouldn't have only made a third of it! I used cream of celery in place of the mushroom soup, omitted the onions and mushrooms, increased the peas, and added a bit of leftover cheddar cheese soup (undiluted) into it. Didn't add any water, added a bit more chicken broth. Didn't have parmesean so I used an Italian mix instead and sprinkiled it liberally. Made it in a deep dish pie/quiche pan and it was AWESOME!

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bluellies

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Reviewed: Jul. 27, 2009

My family and I thought this was sensational. The recipe contains ingredients most average kitchens have on hand. Prep was a little time-consuming, but worth it to me.

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Bake'n'Eat

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Reviewed: Jun. 8, 2009

This was ok, but totally not worth all the trouble in prep.

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mezo

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Seattle, Washington, USA

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Reviewed: May 31, 2009

Excellent recipe. The only thing I changed was I added 3 cloves of garlic, chopped! This one will definitely be repeated monthly in my home!

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Erika H

Cooking Level: Intermediate

Living In: Kitchener, Ontario, Canada

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Reviewed: Mar. 16, 2009

I can't use parmisan cheese because it behaves like MSG in the body, and I have a bad reaction to it. So I substituted motzarella and the dish was too bland. Probably much better with the parmisan.

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SHEROLIVER

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2009

I really love this recipe! it feeds a ton of people and my family and kids love it!

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jessica6736

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Reviewed: Jan. 26, 2009

cut the recipe in half, used 2 cups of chicken broth and no sherry or water. love the parmesian cheese on top, i used shredded parm instead of grated. also good with a shake of red pepper flakes.

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CaliforniaBaker

Cooking Level: Intermediate

Home Town: South Wales, New York, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 17, 2009

Oh, this was such a waste of food! We ate some of it, but no one in my household would touch it after dinner. NEVER again.

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Lady Di My Hero

Cooking Level: Expert

Living In: Paducah, Kentucky, USA

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Reviewed: Jan. 8, 2009

When my family hears new recipe they are afraid to come to the table, but tonight after trying this they were asking for more and there was none to be had. I calculated the recipe for 6 and I have 4 people in our family I was thinking there would be something left for lunch tommorrw but no. It did soak up the liquid though but still yummy.

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C. Riley

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Reviewed: Jan. 5, 2009

I'm glad I read the reviews before trying this recipe as I left out the water as suggested and the consistency was perfect (added a bit more chicken broth and sherry instead). I made it the night before and baked it for dinner the next day and the family loved it. Also poached a chicken breast fresh from the meat dept since I didn't have any leftovers. I would make this again.

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N. Koborg

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Reviewed: Jan. 5, 2009

This was great! I absolutely did not add the water - it wasn't necessary. Aside from cutting the amounts in half since this recipe serves 12, I followed the rest of the recipe pretty much exactly and we were very happy with the results. Tasty, hearty, and satisfying!

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littlehemmy

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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Reviewed: Dec. 15, 2008

Finally another way to finish off the turkey! My husband and I "inherited" another turkey from his mother and we were getting tired of sandwiches. I changed the peas to broccoli and it still worked out!

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ConnieA.

Cooking Level: Expert

Home Town: Pennsburg, Pennsylvania, USA

Living In: Levittown, Pennsylvania, USA

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Reviewed: Dec. 7, 2008

I tried to make this a little bit healtier by using less butter, 2% cheddar cheese, omitted the sherry (didn't have any) & added more vegetables. It turned out well & tons of leftovers. Don't forget to change the serving amount... unless you are indeed feeding an army!

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