The reviewer gave this recipe 3 stars. This recipe averages a 3.86 star rating.
Reviewed: Dec. 28, 2005
I modified this considerably after a first attempt that was just too bland, with flavors that didn't compliment each other. To my second batch, I added sauteed onions, mushrooms and garlic. I also changed the cheese to a mixture of provolone, gruyere and swiss. I decreased the milk by 1 cup and added a can of cream of celery soup instead, along with 1/2 cup of evaporated milk. This turned out fantastic and got rave reviews at my weekly gal's poker game.
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Photo by Rachel Martineau

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA
Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.86 star rating.
Reviewed: May 26, 2005
This one was good, the best part about it you can use this recipe as a base and improvise switching the veggies, meats or cheeses with whatever you have left over in your fridge. A very satisfying meal.
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Cooking Level: Intermediate

Home Town: Weston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.86 star rating.
Reviewed: Dec. 6, 2003
This was excellent! I prepared it the night before! I wouldn't change a thing! Thanks for the recipe!
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The reviewer gave this recipe 1 stars. This recipe averages a 3.86 star rating.
Reviewed: Feb. 22, 2002
My family did not enjoy this at all and we love asparagus.
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