This is an excellent company coming dinner, I'm making it today for 18 people tonight! I can make this now, 10 a.m., refrigerate and pop in the oven an hour before serving, doesn't get easier. I love all the different suggestions and everyone will work, that is the best part about a caserolle like this. Remember the alchahol in the wine evaporates when it is cooked, so it is a flavor only. I have made this many times over the past 5 years and no one has been disappointed.

Reviewed On: Oct. 29, 2009

I had some (freezer burned) shrimp that I wanted to use, and even with that it was excellent! Next time I'll follow the recipe exactly; this time I sub'd canned mushrooms, didn't have any shallots - and it was STILL great! I had grape tomatoes, and didn't cut them before cooking. Cutting adds a LOT of flavor.

Reviewed On: Jan. 19, 2009

I agree with Jan, for the same reasons. It goes together well, and rolls, etc. nicely. But the flavor just isn't there. I tried adding a little lemon zest but still on the 'flat' side for my family's taste.

Reviewed On: Dec. 10, 2008