Reviewed: Feb. 22, 2009

This was so good, it didn't make to the table. We had it for a Sunday afternoon snack. I doubled the recipe, except for the flour and added freshly cracked black pepper to the onions before adding the sauce. I also added 1 Tbs sour cream, and sprinkled extra salt on top as soon as it came out of the oven. A good roux is not difficult, once you get the hang of it!

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Reviewer:

JeannieBelle

Cooking Level: Expert

Home Town: Elon, North Carolina, USA

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Reviewed: Apr. 18, 2008

This was good -- a nice change for a sidedish. This is made with a simple white sauce, if mixed properly there shouldn't be any issues with texture or separation.

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Reviewer:

Becky M.

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2008

I made this recipe last night and it was awesome! I added a little more cheese also and it turned out great. Anyone that doesn't really understand how to make homemade gravy probably does not understand how to make this the right texture. but it's an ace in my book!

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Darla

Cooking Level: Expert

Home Town: Conroe, Texas, USA

Living In: Huntsville, Texas, USA

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Reviewed: Oct. 21, 2007

I made this and it just did not work. Wierd texture, not so good flavor...

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Reviewer:

meetmow

Cooking Level: Intermediate

Home Town: Cottage Grove, Minnesota, USA

Living In: Brookings, South Dakota, USA

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Reviewed: May 30, 2007

it was really sad, the whole flour thing in the beginning kinda messed it up and cheddar cheese just doesn't melt correctly, perhaps another cheese would've been better, it just kinda separated from the milk after it cooked and it was really pretty gross. try another kind of cheese and maybe longer baking time

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Reviewer:

somecoolguy

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Reviewed: Mar. 6, 2007

I was looking for a side-dish and decided to give this recipe a try. my family loved it. i doubled the recipe added more cheese than recommended and i also topped it off with parmesan cheese before serving. great!

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