Reviewer:

ChloesCook

Cooking Level: Intermediate

Living In: Easton, Pennsylvania, USA

Reviewed: Nov. 22, 2008

This was pretty good. I think with a little tweaking it could be much better though.

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3 users found this review helpful

Reviewer:

FREAKITIKI97

Cooking Level: Expert

Home Town: Lima, Ohio, USA

Living In: Long Beach, Mississippi, USA

Reviewed: Nov. 26, 2008

if you like the taste of a can you will like this 10-15 min extra time you can your own cream type sauce a little flour butter n' milk

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7 users found this review helpful

Reviewer:

joejoe

Cooking Level: Expert

Home Town: Lowell, Massachusetts, USA

Reviewed: Nov. 27, 2008

I have made this recipe for several years. For extra flavor I use cream of chicken in the place of the mushroom soup. A little garlic salt and Italian seasoning make great improvements, also. I like this recipe mostly because it is quick and easy.

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12 users found this review helpful

Reviewer:

Camping Angel

Reviewed: Nov. 28, 2008

This was a fast and delicious recipe. Mine did not come out tasting like a can either! I used a whole box of farfalle pasta so it made alot. Next time I will add another cup of broccoli and a small can of mushrooms. Maybe I'll try the itlalian seasonings too like someone else suggested.

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2 users found this review helpful

Reviewer:

Tina

Reviewed: Dec. 9, 2008

Turned out very dry and sticky. No longer a fan of using cream of mushroom soup in an alfredo dish.

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0 users found this review helpful

Reviewer:

bossmanalex

Reviewed: Jan. 27, 2009

Easy, quick and very tasty, used Cream of Onion instead of Mushroom.

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1 user found this review helpful

Reviewer:

Auntrah

Reviewed: Feb. 4, 2010

My husband liked it. I thought it was edible, but didn't have much flavor and was really sticky. I was difficult to get everything to mix together. Both of my kids ate it, but neither made mention of it, which means that it was just okay.

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1 user found this review helpful

Reviewer:

adoptabeach

Reviewed: Mar. 13, 2010

This was great! Perfect for a base recipe. I added 2 chopped green onions and 3 cloves of pressed garlic to the soup after sauteing them, then added 2 tsp. or so of Italian herbs to the soup as well. I let it simmer for about 15 minutes. I used feta cheese instead of parmesan. Thanks for the idea!

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5 users found this review helpful

Reviewer:

Nicolette

Reviewed: Dec. 1, 2010

So good! My whole family, including my picky little boys, loved it. I used Cream of Mush with Roasted Garlic and added some Italian herbs, as suggested by others. I also did NOT add the pasta to the sauce, but rather served the sauce over the pasta. That way we have control over the sauce to pasta ratio and nothing is dry. Left over pasta may also be used for something else when we keep them separate. Thanks for the recipe!

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4 users found this review helpful