The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 9, 2007
I love this recipe. I've been making it for a couple of years and it is always a hit at events. Every time I make it! Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 28, 2007
This was very good! To make it more healthy, I cut back on the butter just a bit, I used brown rice, cheddar cheese, and sprinkled with wheat germ instead of crackers. I also added some chicken to make it a meal, and the whole family loved it!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: May 30, 2007
Really really good! To cut down on fat/calories, we changed a few things: Illiminated the butter/onion step and just used onion powder, did not put ANY butter in. Used low fat cream of chicken soup. Substituted Kraft "Melting" shredded cheddar/american mix cheese sprinkled on top. Also, cooked everything through beforehand and just put in oven to melt cheese and toast crackers!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: May 23, 2007
I thought that this dish was good, but the rest of the family said it was just ok. I had to use cream of celery soup instead of cream of chicken. Next time I'll definitely cut the recipe in half.
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Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 26, 2007
Awesome. Used grated old cheddar and omitted onions, because I didn't have any left. Served with Tilapia.
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Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada
Living In: Waterloo, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 25, 2007
I actually added diced chicken to this as well (the pre-cooked kind in the bag), which made it a little more of a "meal" and was very good. The only complaint I had was that it took so many pots and pans! A little too many dishes to do :-)
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Cooking Level: Intermediate

Home Town: Whitefield, New Hampshire, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 19, 2007
this was the best I used roasted veggie ritz crackers they add a little extra umph It was great
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 31, 2007
This was very, very good! I made it for a potluck and it got great reviews. The leftovers were just as good!! I did add some dried herbs, as some other reviewers suggested. Next time I think I'll leave off the cracker crumbs.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 4, 2007
I made this tonight....it was GREAT...we had a couple over for dinner and they both loved it and asked for the recipe. I put fresh mushrooms sliced in the butter with the onions. I also didn't have american cheese so I used a jar of mild con queso I had in the closet and a can of cream of mushroom with the cream of chicken soup. Thanks for the recipe it will be passed around.
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Cooking Level: Expert

Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 2, 2007
I made this the first time two days ago. My guest, a grown woman, licked her plate clean! The only problem was that I found too much liquid at the bottom of the dish. I made it again tonight and used half the butter and twice the rice. It held together much better. I used Ritz crackers for the topping. Very difficult to stop eating. I kept straightening out the row with my spoon a little more and then a little more and then.....yum! Real comfort food!
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Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 2 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 26, 2007
This was okay, not great. I think I overcooked it. Too much cheese, too; I would use less next time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
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Reviewed: Feb. 25, 2007
Hubby and I liked this well enough, though it wasn't a huge hit with the kids. I doubled the recipe and we had it reheated the following night with sausage added in - the kids like it this was a little better.
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: Jensen Beach, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 25, 2007
I did not care for the cheese product flavor. I will try again but with real shredded cheddar cheese next time.
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Home Town: Westminster, California, USA
Living In: Spokane, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 28, 2007
I have made this a few times now and it is absolutely fabulous. It get rave reviews all the time. I make it exactly but have used Cream of mushroom, cream of celery and it is still delicious. THANKS!!
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Cooking Level: Expert

Living In: Salem, New Hampshire, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 27, 2007
Way too much onion for the amount of rice and veggies. It was overpowering in the final product. Next time I'll definitely use less onion. I also added chicken to this.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 19, 2007
My 6- and 8-yr olds loved this. I made a couple of changes: I didn't add the rice, I used about 1/4 of the cheese, and I sprinkled the top with Italian seasoned bread crumbs in addition to the crushed buttery crackers. I also put a little garlic salt over the top to add more flavor. Next time, I'll add the garlic salt before it bakes. Thanks for the recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 24, 2006
My husband and I love this recipe. It always turns out wonderfully. I always double the rice and veggies.
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Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 19, 2006
Love this recipe- gets raves everytime I make it... i use french fried onions tossed with sharp cheddar instead of the crackers.
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Cooking Level: Expert

Home Town: Corona, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 12, 2006
This recipe turned out great. I used fresh vegetables and cream of celery soup. Definitely a holiday side dish. It made a lot for us, so tonight I put the leftovers in a pot, added chicken broth and milk and had a nummy creamy soup. Thanks for a great dual purpose recipe.
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Cooking Level: Expert

Living In: Dubuque, Iowa, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 12, 2006
This casserole traditionally is made with rice, but with the amount of food (namely carbs) we eat during a Thanksgiving dinner, I omit the rice. Just leaves more room for stuffing! In my opinion, you can taste the dish much better - the flavors of the veggies and cheese are more pronounced and not soaked up by the rice. It's yumaroo!
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