Perfection! I use red delicious and granny smith apples and leave the skin on. It looks very pretty and you get the nutrition of the apple peel. I am so glad I ran across this. It is going to be part of our Thanksgiving dinner. It is delicious and it is refreshing with all the other rich and caloric dishes on the table.

Reviewed On: Nov. 23, 2009

Very nice! For those of you who want more flavor over all, try adding a bit of cayenne pepper to taste while you make the roux. Go easy at first with the cayenne because it only "gets happy" after it has married with the other sauce ingredients. It gives it a bit more spunk.

Reviewed On: Aug. 15, 2009

Good starter recipe to add your own touches. I am going to add dollops of ricotta seasoned with fresh chopped spinach, garlic and parmesan before the top goes on. Also leaving out the beef and using hot Italian sausage, garlic, oregano and fresh sauteed mushrooms in place of canned. We don't like the texture of canned mushrooms. Fresh are better for us. Update: I implemented the above changes for dinner tonight. It was delicious. For the cheese I used a 6 Italian blend and then added more parmesan over the top. Very good now!

Reviewed On: Jul. 26, 2009