Reviewed: Apr. 23, 2001

This was great, however i added a little fresh garlic to the sauce and used fresh mushrooms instead of canned and it made it more flavorful!!! Very easy and can be done ahead of time! Loved it!

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CAROLEELUCILLE

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Reviewed: Apr. 17, 2001

This recipe was the bomb! My boyfriend actually ate it up like a starving man. Now he bugs me to make it at least once a week. I did substitute ground turkey for the beef and added alot of extra cheese, but that's because we're cheesaholics...otherwise, the recipe is great as is!

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TENE

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Reviewed: Apr. 6, 2001

My whole family truely loved this recipe. It was so good that we ate the left-overs for lunch the next day!

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CARRIEANN330

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Reviewed: Apr. 1, 2001

The fettuccine and cheese are so smooth in this dish. I used italian sausage instead of ground beef and added 1 tsp. of italian seasoning for a little more spice. This dish reminds me of my mother's goulash recipe, but with cheese. It freezes well, too.

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PamaMama

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Reviewed: Mar. 30, 2001

My husband doesn't usually care for pasta. But he took a second helping on this one. I made a few changes though. I used tuna in place of beef and therefore changed to chicken broth instead of beef broth.

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DAPHNEDSA

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Reviewed: Jan. 18, 2001

A good recipe. But my family prefers a traditional lasangna dish. My son couldn't get over the fact that it looked like a casserole.

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SCRAPPINHAPPY

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Reviewed: Jan. 15, 2001

My family loved this recipe! I have two teens and they thought that it was a keeper. It is now in my recipe box!!!!

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EUGENIA2

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Reviewed: Dec. 30, 2000

This is one great easy recipe and it will impress your fellow co-workers.

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TERI MCKEE

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Reviewed: Dec. 25, 2000

Different mix of food but it's good.

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GWYNN

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Reviewed: Oct. 22, 2000

This was very good!! I'm more on a healthy edge so altered the recipe a bit. Instead of beef I used groung turkey breast, and used reduced fat cheese (Kraft 2% milk jack/colby mix). I also used the reduced salt/fat cream soup. Cooked the ground turkey WITH the onions to mix the flavor, and added loads of Emeril's "essense," plus basil. Baked for 50 minutes, covered in foil as a previous review suggested. Yet the noodles weren't quite "lasange-like." Next time I will use much more broth and water in the soup mixture (half a cup did not quite cut it). On a side note, I'm in a high altitude region... Very tasty!!

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COURTNEYCS

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Reviewed: Sep. 26, 2000

We really enjoyed this meal. I used spaghetti noodles and it worked just as well.

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HINKLE21

Cooking Level: Intermediate

Home Town: Tahlequah, Oklahoma, USA

Living In: Topeka, Kansas, USA

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Reviewed: Sep. 17, 2000

In the UK could not find Fettuccine, so used pasta bows instead but the result was wonderful. We made it with the minced beef and without the olives and we made it the day before and reheated it in the oven. So good if you are working. Will definately make again.

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REGENCYQ

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Reviewed: Sep. 14, 2000

My fmily enjoyed this dish, but I had trouble getting the fettaccini to cook all the way. Next time I will increace baking time to 45 min. and cover with foil till the last 10 min. I also was out of motzerella so I used cottage cheese in the layers. Worked well!

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