Reviewed: Nov. 26, 2004

Made this for Thanksgiving--it was a big hit. This is the perfect holiday side dish as it is colorful,easy and delicious. Will definitely make again. I did saute the veggies in olive oil rather than boiling.

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DTSCEP

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Nov. 24, 2004

This was a wonderful surprise recipe. My family raved over it, and it got more stellar comments from the potluck co-workers. Several asked for the recipe and intend to cook it for Thanksgiving. Although it's very involved with all the ingredients, the taste is well worth the effort!

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RANAROYALE

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Sep. 10, 2004

I made this for a staff potluck and EVERYONE wanted the recipe!

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ESMOM

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Reviewed: Sep. 2, 2004

Excellent recipe. Because I was out of them I made the following very acceptable substitutions: a can of drained corn in place of the water chestnuts, cream of celery soup in place of cream of mushroom soup and seasoned bread crumbs in place of the Ritz-type cracker crumbs. I used a 2-ounce jar of chopped pimentos and they added great color contrast. Next time I'll probably opt for the 4-ounce jar and leave out the carrots!

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JUDI LEAMING

Cooking Level: Intermediate

Home Town: Chestertown, Maryland, USA

Living In: Dover, Delaware, USA

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Reviewed: Aug. 16, 2004

Holy moly, was this ever good! I also skipped the boiling process, and sauteed the veggies until tender crisp. I also skipped the pimentos, as they didn't appeal to me, and I knew the kids would refuse to eat it. It was the best way we've used our zucchini so far. I would have eaten it as a main dish. My younger one wouldn't eat it, and my 9 yr old ate it, but didn't run for seconds. My husband and my mother both ate seconds and there was hardly anything left. Thank you for sharing this recipe!

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KarenK

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Uxbridge, Ontario, Canada

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Reviewed: Aug. 9, 2004

Very Good!! I just sweated the veggies by themselves instead of using water,used soy margerine instead of butter, and a parm/mozz veggie cheese blend to cut out some calories...Add some chipotle tabasco on top too for a little kick...great..will make again

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GRANDMASCOOKIES215

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Reviewed: Aug. 3, 2004

If I could give this recipe 6 stars, I would! My 6-year-old and meat-n-potatoes husband both said it was "AWESOME". I too sauteed the step 1 items in olive oil instead of boiling and used fresh red bell pepper (about 2 ounces diced) instead of pimentos. Other than that, I wouldn't change a thing!!!

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MamaK

Cooking Level: Expert

Home Town: Melbourne, Florida, USA

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Reviewed: Jun. 25, 2004

All in all, this was great! I did make a couple changes, though. Sauteed the veggies instead of boiling them so they had more of a crunch, as was sugessted by someone earlier, and I also used regular saltines instead of the ritz-type crackers and it was incredible. The pimentoes, when used in the correct amount, add a wonderful flavor. Also added 3 cloves of garlic to the sauteed veggies.

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kaylapie

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Reviewed: Jun. 23, 2004

This recipe is pure deliciousness. I used fresh red bell pepper that I had on hand instead of pimientos, and used half the butter called for in the recipe to lighten it up a bit, and it was fabulous. I'll definitely make this again.

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INTHESLITHYTOVES

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Reviewed: May 9, 2004

I was disappointed that the vegetables turned almost to mush. My husband liked it anyway, but I think I'll sauté the vegetables next time instead of boiling them.

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Angelika

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Reviewed: Apr. 17, 2004

great recipe

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NANCYLOUISEB

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Reviewed: Feb. 16, 2004

Followed the recipe to the letter & it was super! Served it at Sunday dinner & everyone raved!

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SQUIRLADY

Cooking Level: Expert

Home Town: Somis, California, USA

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Reviewed: Jan. 3, 2004

Whew! This was spectacular! Can't say enough good things about this recipe! I did change it slightly in order to suit our needs. I did not add the carrots or water chestnuts. Instead, I added mushrooms. For the extra *kick*, I added garlic powder and cayenne pepper. The flavors blended so well ~ simply delish! This is a keeper for sure!

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BOOKCHICKADEE

Home Town: Landover, Maryland, USA

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Reviewed: Dec. 23, 2003

To the person below who rated this recipe 1 star, and everyone else thinking of trying this recipe....the recipe calls for HALF of a 4 ounce jar of pimentos, not the WHOLE jar.

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K PRAPER

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Reviewed: Dec. 21, 2003

Wonderful side dish! I did not cook the vegetables in the water as directed. I sauted the first 4 ingredients in a tablespoon of olive oil in a large covered saute pan until tender and drained off any liquid. I proceeded as directed for the rest of the recipe. thanks to this recipe I'm planting squash in my garden this year!! Mmm, Mmm, good!! Thanks for sharing Meli!

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JANINE PERKINS

Cooking Level: Expert

Living In: Clayton, California, USA

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Reviewed: Dec. 2, 2003

YIKES! After so many wonderful reviews, I hate to give this a one star, but I thought it tasted terrible. A 4 oz jar of pimento just overwhelmed this dish and made the only thing rather funky! Sorry, but I'll be deleting this from my recipe box.

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LRUBIN

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Reviewed: Sep. 12, 2003

We just loved this one. It disappeared so quickly, though, that I'm making a double batch the next time.

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JMLANGE

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Reviewed: Sep. 10, 2003

My teenage daughter and her friends loved this recipe - I was happy but shocked!!! I will definitely make it again and again.

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HER MOM

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Reviewed: Aug. 28, 2003

This was pretty good. I used fresh mushrooms instead water chestnuts. Next time I will skip on the carrots.

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TRACY REYNOLDS

Home Town: Columbus, Ohio, USA

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Reviewed: Aug. 24, 2003

Excellent dish! I had some doubts at first, but with a bag of squash from my neighbor sitting in the fridge, I decided to try it. We used, Cream of Mushroom with Garlic, and added granulated garlic and lemon pepper to the mix. I let it sit for two hours in the fridge to meld and baked it about 40 minutes. Even my picky anti veggie husband really liked it. Thanks.

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