I'll admit I changed the recipe pretty significantly by making my own cheese sauce (2 T each butter and flour, 1 1/2 cups of lowfat milk, 1/2 cup grated chedar, and I sauteed a little onion in the butter before adding the flour), but I try to avoid the funky fats and unnecessary salt in canned soups. I do use them occasionally but I happened to have some time on my hands the day I made this. It was fantastic. I followed the advice of others and added more seasoning to the sauce, in my case a few drops of worcestershire, low-sodium soy sauce, a little chicken bouillion, and cayenne pepper. And I didn't skip the cheese and breadcrumbs on the top even though I made a cheese sauce. Terrific recipe, a keeper!

Reviewed On: Nov. 7, 2009

I have made this recipe many times now, and it's become one of our favorites. Of course it makes a huge mess (or maybe that's just me!), but the dumplings can be made an hour or two ahead of time and sauteed right before serving. I usually use gruyere because I find it a little more mellow and nutty. And always freshly grated nutmeg. Fabulous recipe.

Reviewed On: Jan. 23, 2009