I gave this only 4 stars because I think this is a good jumping-off recipe. To suit our tastes, I halved the recipe and made the following adjustments - for cream sauce I sauted 3/4 of good sized onion in LOTS of butter before adding flour; used equal portions milk and 1/2 and 1/2; and added garlic powder and onion powder; cooked until thickened. I made one layer potatoes and dusted with garlic and onion powder, followed with good amount frozen peas and leftover baked ham, covering all with half of cream sauce. Topped off with second layer of potatoes and remaining 1/4 onion (sliced)and the rest of the cream sauce. Baked in 8x8 pan at 350 degrees for 60 minutes. Reminded me of what my Mother used make when I was a kid. Yummy. I would give MY version 5 stars!! HA! D-LISH!!!

Reviewed On: Dec. 28, 2011

OK... if you don't like people who don't follow the recipe, yet review it anyway - then don't read any further! I followed the cooking instructions, but I didn't have some of the ingredients, so I substituted, using what I had on hand. I didn't have oyster sauce or sherry, so I used hoisin and extra amounts of soy sauce, and I substituted brown sugar for the white - just because. Instead of fresh, I used powdered ginger, onion, and garlic, which I added to the marinade. I marinated the meat for 2 hours, which was good - but overnight would be better. I used the Normandy frozen veggie blend (broccoli, cauliflower, carrots) from Sam's and added a large sweet onion. I don't measure anything - just guesstimate, dump, and taste-test until it suits me. It turned out very tasty! I'll make this version as written when I have all the ingredients - but, I'll be doing my own version again too! If this one is half as good as mine, I'll be happy happy!

Reviewed On: Oct. 18, 2009

The only reason for the 4 star rating is because I used this recipe as a starting point, then did my own thing to make it suitable to our taste. I sauted zucchini, yellow squash, onions, and mushrooms, then mixed all the veggies with seasoned croutons and diced fresh tomatoes. I decreased the grated parmesan to 2 Tbsp. and added a handfull of shredded mozzerella to the mayo and egg mixture. It was yummy, yummy, yummy!! I would never have thought to use mayo and egg as a sauce - but it was really wonderful in the casserole. I'll be making this again... I may try adding green onions next time.

Reviewed On: Oct. 1, 2009