I had to double the cheese for the cheese sauce, double the mushrooms and double the onions. It was otherwise too eggy and the cheese sauce too starchy. But with those adjustments, I've had several people request a copy of the recipe. Plus, for a smaller group, we just cut the recipe in half (still doubling ingredients above) and used a 8x8" pyrex. That came out great, too.

Reviewed On: Mar. 24, 2005

I took this to work for a going away brunch and everyone loved it. We brought along extra heated sauce in case someone wanted more. Very good.

Reviewed On: Mar. 6, 2005