I have made this casserole twice now, and I think the flavors are very good. The recipe as-is, however, is quite soupy at the end of baking. I cut down the cream of mushroom soup to about 1 1/2 cans and it turns out to be perfect.

Reviewed On: Mar. 25, 2003

This was very tasty. I substituted canned pumpkin for fresh, and therefore used more pumpkin and less ricotta cheese. I also added some sun-dried tomatos and a small bit of roasted red pepper to the pasta dough. I served it with an alfredo sauce I made from butter, milk, cornstarch, and parmesan cheese. I also added about 1 tablespoon of maple syrup to the sauce, since I wanted it to be just a bit sweet. My husband and I both loved it. It's only 4 stars, though, because it does involve a lot of work.

Reviewed On: Mar. 25, 2003

I thought this recipe was very good, although I made a few modifications. To bump up the healthiness of the recipe, I skipped the cheese on the top (there is plenty of cheese cooked in), and I used whole-wheat baking mix. Also, there is no need to grease the pie pan. This recipe does not stick to the pan. I would suggest adding pepper or some other spice to the ingredients, since it's just a tad bland. Also, as a note, the broccoli does not have to be thawed completely before you bake this. Just put the frozen broccoli in the microwave on "thaw" while you are stirring the batter, and it will be plenty thawed by the time you are ready for it. As a final note, you might want to try cooking this on the stovetop, for a quicker cooking time. Just put enough of the mixture in the frying pan to cover the bottom, and cook kind of like a pancake.

Reviewed On: Jan. 14, 2002