Reviewed: Mar. 16, 2006

Yummy, I changed the pimentos to Italian style tomatoes, and also used roasted garlic cream of mushroom soup used the higher temp to cook for faster service. Took it to work everyone raved and were impressed with its simplicity.

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Reviewer:

Gwen

Home Town: Garland, Texas, USA

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Reviewed: Jul. 25, 2005

great recipe...a new family favorite!

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Reviewer:

JESUSFREAKS78602

Cooking Level: Intermediate

Home Town: Nacogdoches, Texas, USA

Living In: Bastrop, Texas, USA

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Reviewed: Aug. 31, 2004

It was very good so I shared it with my in-laws. My mother-in-law baked it at 350 for about 30 minutes with foil on the top of it so it would be done faster. It still turned out great!

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Reviewer:

Dena Burk

Cooking Level: Intermediate

Home Town: Marshall, Texas, USA

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 18, 2003

great recipe! Saute onion, gr. pepper, celery and garlic first. Also added a can of mushrooms. A 1/2 can of soup made it nice and moist and baked with foil for 25 min. 10 min. w/o foil. Hubby loved this one! Will make again.

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Reviewer:

CZCOOKS

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Reviewed: Dec. 10, 2001

This was very good, although I am use to alittle more spice. I added a table spoon chili powder and a tsp garlic salt. I wanted the green peppers to be alittle more done, so next time I make this, I am going to add half a onion and a half a cup of celery, chop them up and saute in butter before adding to the dish. My oldest child loved it, and she is picky. So I will defiantly cook this again.

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