Reviewed: Feb. 15, 2012

This is a truly bizarre blend of flavors. I was looking for a way to use some ground beef in a new way. I will keep looking. I followed the recipe exactly except for substituting fresh mushrooms for canned (which I never use, ever), cutting the salt way back, and sprinkling some cheese on the top before baking. The sauce had a odd twang, kind of like milky barbeque sauce and there wasn't anywhere near enough. The noodles absorbed all the sauce. Will not be making again.

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Reviewer:

froggiegirl

Reviewed: Jan. 16, 2012

Initially I tried this recipe to use up some spare buttermilk and ground beef. I did not have mushrooms on hand, so I simply omitted them. Like others, I found the sauce far to salty... I ended up dumping half and adding more buttermilk to correct. Overall a reasonably tasty dish, though the salt adjustments were absolutely necessary.

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Reviewer:

ashleyh72

Reviewed: Aug. 15, 2011

Eh, it was ok. Not a fav, but eatable.

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Reviewer:

shannamarie

Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA

Living In: Columbus, Georgia, USA

Reviewed: Aug. 2, 2011

I tried this contrary to the unfavorable reviews. I followed the directions exactly and it was WAY too salty. I kept going hoping that maybe the ketchup and worcestershire sauce would somehow save the concoction, but no such luck. I ended up having to dump it and use some marinara sauce over the butter noodles and meat.

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Reviewer:

Tracey

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Suffolk, Virginia, USA

Reviewed: Jun. 6, 2011

This is a very versatile recipe! I had ground turkey and buttermilk that I wanted to use, thus how I landed on this recipe, but made a number of other substitutions, as listed below. I used seasoned ground turkey instead of ground beef. The seasoning in the turkey added a lot of flavor to the dish. I didn't have any onion, but I did add a clove of garlic. I SIGNIFICANTLY cut down on the salt (I used a dash, pretty much). Since I used the seasoned ground turkey, I can't comment on the best amount to use, but would definitely use much less than is called for by the recipe. I used fresh squash instead of the can of mushrooms. 1 small zucchini and 1 small yellow star squash. I used barbecue sauce instead of ketchup. I think this also added some flavor to the dish. I used rice instead of egg noodles as the only pasta I had in the house was spaghetti. Similar to what was called for with the noodles, I cooked the rice first and then added it to the sauce at the end. The instructions are pretty straight forward, but did want to make one note. The sauce is basically a bechamel sauce - add the flour slowly so that it doesn't lump. And then add the milk slowly. It's important that you stir in between each addition of flour and milk. The recipe worked out great! It was very tasty and satisfying. This is a really easy recipe to modify, so a great recipe for using what you happen to have in the house!

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Reviewer:

Salsera713

Cooking Level: Intermediate

Home Town: Hallandale, Florida, USA

Living In: Ann Arbor, Michigan, USA

Reviewed: Feb. 18, 2011

Alice, this is a great recipe. What my husband and I liked most about it is the combination of flavors. We prefer dishes that blend the flavors, not scream the fact that there's, say, Worcestershire sauce in the mix. I used fresh mushrooms and reduced the salt. We loved it. The use of buttermilk for the sauce is absolutely brilliant! Thank you for posting this comfort food treasure.

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Reviewer:

Park Avenue

Reviewed: Mar. 17, 2010

So I must admit, I chose this recipe just because it used my leftover buttermilk in a non-biscuit, -pancake or -fried-protein form. I wasn't even that enthusiastic about it. I sort of figured, well, at the very least, it'll be food, and probably edible. Seriously: this recipe is awesome. It uses only a handful of real, *nonprocessed* ingredients -- no canned cream of whatever soup! -- and turns them into something much greater than the sum of its parts. I agree with those that said it was sort of stroganoff-y, but it's not as heavy and it's a million times easier. I made three minor changes: ground turkey instead of beef, an extra 1/2 tsp of salt (I use kosher, and it's less concentrated than table salt) and fresh sliced mushrooms instead of canned (I cooked them in the butter before adding the flour). Before cooking, I was concerned about the baking time -- seemed long -- but it came out just right. I'll definitely make this again. Thanks so much!

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Reviewer:

ZeldaSayre

Cooking Level: Intermediate

Living In: New Paltz, New York, USA

Reviewed: Oct. 6, 2009

Did not like this at all. My husband and I could barely finish this. It was extremely salty and I didnt even add all the salt it called for. Will never make it again.

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Reviewer:

cin

Cooking Level: Expert

Home Town: Decatur, Illinois, USA

Living In: Blounts Creek, North Carolina, USA

Reviewed: Sep. 29, 2009

I came across this recipe because I was looking for a way to use up mushrooms and buttermilk.I used about 8 oz of fresh mushrooms instead of the canned mushrooms(since using up the mushrooms was the whole reason for trying the recipe) and used 12 oz of egg noodles instead of 8 (simply because I didn't think it was worth it to store 1/3 of a bag of noodles in the pantry when I use them so infrequently), so I doubled up on the catsup and Worchestershire sauce. When my husband tasted it, the first thing he said was, "I know this sounds weird, but this seems like it'd taste really good with ketchup." I think next time, I might add even more kethcup and Worchestershire just because it was sooo yummy. I brought leftovers for lunch and didn't have tiime to get to a microwave, so I ate it cold. It was delicious!

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Reviewer:

mistandfog

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Mar. 31, 2009

I could take or leave this one...it wasn't anything too spectacular - the kids ate it up though so I might adapt it. Found it too dry despite adding cheese.

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