I mixed the noodles and sauce (i used homemade and I used a lot more than the recipe called for) together. I added half of the noodle mixture to the 9 x 13 pan. Then added 8 oz of shredded mozarella and provolone cheese. I added the sour cream, then topped with the remaining noodles. I topped the whole thing with 8 oz of the cheese mixture and baked. It was super easy and the leftovers were great!

Reviewed On: Oct. 26, 2006

I love this soup. You can add any veggies you like, and it keeps well too. I added 1 can of mexican tomatoes to give it a little kick, and left out the tomato sauce. I didn't use frozen vegetables. Instead, I used carrots and fresh green beans. I also left out the evaporated milk. You'll love this recipe!

Reviewed On: Sep. 21, 2006

I've fooled many people with this recipe. No one know's it's much healthier than traditional egg salad.

Reviewed On: Sep. 21, 2006