This was pretty good! I read lots of reviews, and decided to skip the butter. I used Smart Balance spray on my baking dish, and there was no sticking. I suspect that this recipe will accept modifications such as peppers, different meat, spice, etc. fairly well. I will be making this one again . . . thanks for the recipe!

Reviewed On: Apr. 20, 2010

I know a lot of people have issues with folks reviewing after modifications, but that's what I'm doing. :-) I used two eggs instead of one, discarding the yolks (don't need the extra cholesterol). I used only one package of tuna. I added one stalk of celery, and a bit of onion -- both chopped. I put my frozen peas in the colander, and drain the pasta right over them. This elimanates a step. For the dressing, I used about half reduced fat Miracle Whip, and half reduced fat sour cream. I'm not a big fan of Miracle Whip, but I find I prefer it to mayo for most salads. I increased the overall quantity, because I don't like a dry macaroni salad. I added a little milk, to add moisture, and some zesty Italian dressing until it tasted right to me. I completely eliminated the extra salt and pepper. Lots of modifications, I know. But I appreciate the original recipe, because it is a good basic recipe and versatile enough to accept everyone's changes. I'll try this again, and I'll probably try other changes based on my family's comments. Thanks so much for the recipe!

Reviewed On: Apr. 6, 2010

*I* don't care for sugar cookies, but my husband does, so I made these for him last night. As I was working with it, I thought it seemed more like pie crust dough than cookie dough (dry and crumbly). My husband liked the cookies, but noted that there was a slight "flour" taste to them. After reading lots of other reviews, I think I will try this recipe again, and either reduce the flour a bit, or add a couple tablespoons of applesauce. Thanks for the recipe!

Reviewed On: Dec. 22, 2009