This is awesome! Easy to make, tastes fabulous, and looks very impressive. I used deep dish already made pie crust (from the grocery freezer section) and did three total to fit the crowd I was feeding. Just use the whole dozen eggs and 2 cups half&half. I made one with bacon, one with ham and one with zucchini (no meat)and extra mushrooms. I made them for a work function so I baked them the night before, popped the aluminum dish off the next morning and microwaved it. A big hit with everyone.

Reviewed On: Oct. 13, 2009

Very tasty! I used only 1 TBS of butter (was plenty) 1/2 cup chopped sweet onion & 2 small diced garlic cloves. I'm a mushroom fan, so I used about 1/2 lb of sliced mushrooms. They shrink when you cook them so they didn't overtake the dish. I forgot the cheese, but it was still a very yummy dish and lovely compliment to the rest of the meal.

Reviewed On: Oct. 8, 2009

Really great solid recipe to either follow exactly or improvise upon. I used shredded mozzarella instead of cheddar and let the soup cook the mushroom instead of pre-sauteing. Also used white mushrooms instead of portobello. Very tasty and even the kids liked it!

Reviewed On: Aug. 9, 2009