Reviewed: May 6, 2009

Very good, very hearty dinner. We like chow mien noodles as a topping and they were great in this dish. I didn't have any fresh carrots so I substituted a cup of frozen mixed veggies. Slightly reduced amount of potatoes and celery so only used one can of soup. The original recipe had no additional seasoning so I added fresh ground pepper and Morton's Nature's Seasons seasoning salt - used the "taste" method so I didn't measure - probably 1/2 to 1 teaspoon. Without that it would have been bland. Used a super sharp white cheddar.

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Reviewer:

TWL

Cooking Level: Expert

Living In: Mount Solon, Virginia, USA

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Reviewed: Dec. 3, 2008

Didn't have any chow mein noodles, so precooked egg noodles, and used them instead. Also, I was worried the veggies wouldn't be fully cooked in 20 mins, so baked covered for more like 35-40 minutes, then uncovered, put the cheese on, and baked for another 10-15 until cheese was melted and browned. Really good, even better the next day.

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BOBOBEARZOE

Cooking Level: Expert

Living In: Aberdeen, South Dakota, USA

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Reviewed: Apr. 10, 2008

The recipe as written is a good base to start with. The sesoning are absolutley not enough to give it any flavor. It was very bland when I made this as written. I will probable make this again, but next time at the very least double the seasoning.

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3monsters2feed

Cooking Level: Expert

Living In: Saybrook, Ohio, USA

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Reviewed: Oct. 30, 2007

This seems such an odd combination, but it is delicious. My husband and I are bad about eating our veggies, so this is a good way to get them. I added alot of extra spices as I thought it needed some spicing up: garlic powder, seasoning salt, soy sauce and rosemary. It's even better reheated the next day!

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