Reviewed: Jun. 2, 2005

Absolutely wonderful! I took out the rice though since I'm on a low-carb diet. I also took out the mushrooms because I'm not very fond of them. It was still fantastic! I will definitely make this one again.

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MOMMY2AMBER

Reviewed: May 17, 2005

Oh yum!! Extremely decadent! Come on, it's veggies bathed in cheese! I used chicken andouille sausage in lieu of pork, one zucchini and one yellowneck instead of all zucchini, and an 8 oz bag of shredded four cheese blend instead of velveeta (yuk! give me real cheese!). Next time I think I will leave out the rice...it really didn't contribute much in my opinion. I also added minced garlic. It is salty, so next time I won't add any extra salt. Thanks for the keeper!

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

Reviewed: May 12, 2005

This was great! I added a can of Rotel to spice it up some. Next time I will double the rice.

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AMYLOU52

Cooking Level: Expert

Home Town: Bedford, Texas, USA

Reviewed: Dec. 4, 2004

Nice recipe. I used ground turkey sausage and shredded cheddar cheese. Baked it for only 30 minutes since it was still hot from the stove. The texture and flavors were good.

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Reviewer:

Deutchgirl

Cooking Level: Intermediate

Home Town: Homosassa, Florida, USA

Living In: Freeport, Florida, USA

Reviewed: Oct. 20, 2004

We loved this one - made it without mushrooms, with canned tomatoes, and cheddar and with brown rice - excellent. DH ate thirds and he hates vegetables.

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PBOTHWELL

Reviewed: Oct. 16, 2004

My husband loved this recipe. I think next time I may try altering it slightly trying some new veggies.

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homeschoolmomof4

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: Herington, Kansas, USA

Reviewed: Aug. 31, 2004

A terrific combination of ingredients, but a recipe that did allow for a little room for changes: I substituted the pork sausage, for boneless pork chops, as the bottom layer of the casserole dish; and as I'm not a fan of processed cheese, I used cubed provolone and Monterey jack, instead, with a little shredded provolone on top. Otherwise it was as is in the recipe, a great way to cook with ingredients from my garden, and a fantastic addition to my recipe box! Thanks!!

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Reviewer:

WestCoast Frog

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Vancouver, British Columbia, Canada

Reviewed: Aug. 27, 2004

I used what I had on hand and used some of the other reviewers suggestions: Boca sausage, a package of white and wild grain rice, 28 oz. italian canned tomatoes, a red bell pepper, 2 yellow squash and 2 zucchini, and a mixture of low-fat mozzarella and asiago, romano, and parmesan because that's what I had in the refrig. I cooked it in the slow cooker because I had errands. I think I will use the low-fat turkey sausage next time.

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INTEGRA3

Reviewed: Aug. 27, 2004

I will make this recipe again. My husband and children enjoyed it very much. It's hard to please all of them at the same time. Plus it was something new to do with all the zucchinni we have from our garden.

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Reviewer:

CAROLYN1960

Reviewed: Aug. 26, 2004

I made this recipe for a friend of mine who had just had a baby. I halved the recipe and fed both her family and mine. She and I both agreed this was a very "manly" recipe. Our husbands enjoyed the casserole, but we both thought it was just okay. Not disgusting but nothing we would cook again.

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