I brought this to a potluck dinner for step-son's hockey team. It was GONE by the time came to clean up! I didn't add the butter/cornflake topping because I didn't have any cornflakes & really didn't think it was necessary. And I didn't add the seasoning salt because I didn't have it on hand either. But parents & kids alike raved about it & I got a few requests for the recipe. No one had ever heard of Tater Tot Casserole but I'm sure it'll be on a few tables in the near future! Thanks for sharing the recipe!

Reviewed On: Dec. 23, 2008

I tried this recipe as my first foray into cooking catfish. It was easy to follow and came ouot pretty good. The only problem we had with it was it was too salty from the cajun seasoning (Tony Cachere's). I doubled the dry ingredients per other reviewer's suggestions, and still had to make more when I had about 1/3 of my fish left and not enough breading. For the second batch of breading I skipped the seasoning and added the spices myself - garlic powder, ground cayenne & chili peppers, and a dash each of paprika & cumin. Much better because it wasn't salty. All in all a good recipe but watch out for the salt in your seasoning!

Reviewed On: Jan. 1, 2008

I made this recipe as posted, with the exception of adding a little minced garlic to the stuffing mixture & a little wine to the pan I put the mushrooms in. The overwhelming taste of ricotta causes the flavor to be very bland. I even used the "good" parmesan cheese (not the powdered stuff in the green can I give to my kids..) but it didn't help. I'm thinking that maybe subbing cream cheese for the ricotta would help the flavor as well as the texture as ricotta tends to be grainy. Not the worst 'shroom recipe I've treid but I'm still on the hunt for the Holy Grail of stuffed 'shrooms!

Reviewed On: Nov. 19, 2006