Simply recipe. To be able to flip easier, I started with frozen, bread. It still soaks in the mixture well but doesn't fall apart when flipping. Since I used wheat bread, I used 1/2 tsp nutmeg, 2 tsp vanilla and 2 tsp cinammon. I also added 4 eggs and a little diet sugar but no salt. I used a non-fat spray before every batch. Before eating, I just sprayed on a little, fat free butter. Very yummy.

Reviewed On: Apr. 23, 2008

Have been making macaroni & cheese starting with a flour/butter paste but the condensed Cheddar cheese soup is easier. Using a double boiler (sauce pan with stainless steel bowl) and following the advice of others: I cooked all the ingredients together to melt the cheese but here were the changes: 12 oz can of fat free evaporated skimmed milk instead and added 1/2 cup lite sour cream, 1/2 tsp pepper, 1 tsp garlic, 1/3 cup of frozen, chopped onions and an extra can of condensed, cheddar cheese. Any cheese works since you melt it in the double boiler: one pound of shredded, mild cheddar cheese, or, block of colby, cheddar cheese cut up. Last, sprinkle with 1/4 cup of Italian bread crumbs.

Reviewed On: Feb. 18, 2008

Yes, this is an old recipe. I don't put the chicken in it since it's too plain. I only like marinated or rotisserie chicken. This is an excellent, rice side dish. However, it is too oniony/salty. I use one Lipton Beefy Onion Soup Mix then I double the rest of the ingredients: 2 cans of 98% fat free, cream of chicken (or mushroom) soup, 2 cans (21.5 oz) 1% milk, 2 cups instant rice, and add 1/2 cup melted margarine. It only takes 45 minutes but cook 10 minutes longer if you like it a little bit crunchy on top. My whole family loves it!

Reviewed On: Apr. 1, 2007