I made two batches of this recipe; one gluten-free and one regular. Changes I made: using only one can of soup and substituting one cup of cream for the other. Using sweet red pepper with the green pepper to add a touch of color. The recipe called for cooking sherry, because of excessive sodium concerns I went with regular--not cooking--but I think extra dry sherry would also be good.
I would add that one does need to use at least an 11 X 14 pan. All I had on hand were 9 X 13's and the oven was a mess from the boil over. If you are feeding children I would recommend breaking up the pasta before boiling to make serving themselves easier.
Because I made both batches at the same time for one dinner, prep took longer than I would have liked, but the family said it was worth the wait. It also freezes well for any that wondered, add a bit of milk before microwaving the thawed dish to add back the creaminess of the fresh.
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I made two batches of this recipe; one gluten-free and one regular. Changes I made: using...