It's missing Parmigiano Reggiano. I would use fresh escarole, not frozen spinach. The other vegetables don't belong, neither does the chicken. And by all means, don't use canned chicken broth.

Reviewed On: Oct. 31, 2009

Like another reviewer, I used the twin pack of Ekrich skinless smoked sausage. I also used cheddar cheese as that's what I had on hand. I like to add a tsp. or two of Dijon mustard to the cheese sauce. As I was assembling the casserole, my 6-year-old daughter watched me intently. Thinking she wanted to learn how to cook, I explained the recipe to her step by step. She said, "That's okay, I just wanted to ask you if you were going to make me eat that." I guess don't let them see you add the onions. This is delicious! It really does reheat well in the microwave, too. I'm making this again now, this time with a Mexican blend of cheeses (Queso Quesadilla, Asadero, Queso Gallego, Manchego, and Anejo Enchilado.)I've tasted the cheese sauce and it's amazing. I'm going to use smoked turkey sausage today. I used skim milk both times and the cheese sauce turned out fine. I also plan to sprinkle some garlic powder/parsley on top. I might even sprinkle some paprika on top for extra color. I do plan to try this again soon with some fresh rosemary I have growing.

Reviewed On: Aug. 23, 2009

I made this with 1 lb of andouille as it was prepackaged. It's a very good recipe if you enjoy spicy food. I You do need a certain amount of oil to get the potatoes crispy, but like one other reviewer, I found my andouille contained enough fat. I boiled them to defrost them, and as I sliced them, I noticed that. Now, I am not sure who really measures pepper, I just grind it on until it looks to my liking. I topped the dish with some kosher sea salt. I do think a garnish would have brightened up the color, perhaps cilantro or parsley.

Reviewed On: Jun. 10, 2009