Reviewed: May 7, 2004

AWESOME!!!! WE amke this recipe for EVERY get together and double it. There is NEVER anything left!!

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Reviewed: Apr. 1, 2004

This was very good, but I did change around the proportions a lot. I used nearly three times the amount of vegetables(32 ounces) and half the cheese sauce. I thickened the cheese sauce with cornstarch instead of flour just because I like to work with cornstarch more as a thickening agent. I used a reduced fat mexican cheese and instead of starting the sauce with butter, I added butter buds seasoning to the sauce. It tasted very good and will be made again with my modifications.

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Nov. 8, 2003

Pretty easy and tasty.

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KRITTLIN

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Reviewed: Feb. 9, 2003

I cut back on the amount of milk after reading the reviews. I also didn't add the additional cheese the last 10 minutes of baking. I felt there was enough cheese with the sauce. This was wonderful! I will be making this again.

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NJSS2000

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Reviewed: Jan. 23, 2003

I thought this was fine. I used 3/4 cup heavy cream and 1/2 cup milk, which took care of the thinness issue, and upped the cayenne (3/4 tsp). Overall I thought the combination was nice and spicy. However, I'm not usually a big fan of vegetables smothered in cheese (I just happened to have the ingredients this time), so I doubt I'll be making this or a similar dish again.

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Wonder Wanda

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Reviewed: Feb. 14, 2002

Sauce was very watery, but the flavor is good. Next time I might add some stuffing mix or cornbread mix to absorb the water.

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EBULLEN

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Reviewed: Dec. 2, 2001

In another recipe book, there is a white sauce/cheese recipe that calls for at most 1/2 this quantity of milk. This dish ended up being very watery, and we had to add two times the amount of cheese to even begin to make the dish respectable. I would definitely stick with the other recipe that I have in the future.

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