I made this casserole with some suggested changes and some of my own. I omitted the celery since we dont like it, and added some salt, pepper, minced garlic, chinese pea pods, garlic flavored "almond accents," and used beefy mushroom soup instead of the cream of chicken soup. I also added a couple of cans of sliced water chestnuts that I had drained and marinated overnight with low sodium soy sauce. I also increased the amount of rice and kept some chow mein noodles to add on top of each serving. We enjoyed this, but the pea pods look kind of wrinkled if you reheat this the next day.

Reviewed On: Jul. 29, 2008

This was a good recipe for a comfort food. I made a couple of changes...I made the 10 serving size and added an extra can of cheese soup and a couple handfuls of frozen peas. I also increased the amount of cheese to 16 ounces, increased the milk to 1/3 cup and cooked noodles to 8 cups. It turned out more moist that way. I would suggest covering the casserole with some extra cheese to keep the noodles from getting hard.

Reviewed On: Jul. 29, 2008

I didnt have any bisquick so I used cornbread mix instead (mixed up as mix directions said) and I added to the meat mixture 2 cans diced tomatoes, 1 can minced chilies, and 1 tsp hot sauce. I followed the recipe for the rest of the ingredients. The cornbread mix didnt go to the bottom as the bisquick would have, but it was good anyway.

Reviewed On: Jul. 29, 2008