Reviewed: Jul. 5, 2007

I modified this recipe, and added california blend vegetbles and shredded colby-jack cheese. It went really well with (Villa Mt. Edan Pinot Noir), Crusty Italian bread with honey butter, and a salad of mixed greens tossed with fresh berries (strawberries, raspberries and blueberries) with a rasberry vingerette. My girlfriend loved it!

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Reviewer:

gary olson

Cooking Level: Professional

Home Town: Mankato, Minnesota, USA

Living In: Winona, Minnesota, USA

Reviewed: Mar. 29, 2007

This was a three when I first made it but the next day I had spoonful from the fridge as an after-work snack. This recipe is really good cold the next day. I have to be honest and say its not on my main course rotation any longer but it is on my cold pasta salad sides list.

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Reviewer:

Ian

Cooking Level: Expert

Home Town: Attleborough, Norfolk, England, U.K.

Living In: Little Rock, Arkansas, USA

Reviewed: Jan. 17, 2007

I very rarely have casseroles ( once in the last decade ). After reading the various critiques I doctored up the recipe to include more noodles, mayo, worchestershire sauce, ketchup, and onions. I added four times the amount of shrimp and cut back on the crab meat ( didn't have as much on hand ). I added a liberal amounts of hot sauce and paprika and one cup of sour cream. Contrary to some other opinions I didn't find this dry at all. It was moist, tasty and flavorful as far as casseroles go. The green peppers were fine and not crunchy. I crumbled croutons from a dressing box over the top. A good recipe !!

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Reviewer:

AMRAAMONE

Reviewed: Feb. 8, 2006

Didn't like this at all. I notice most reviews had doctored it up greatly.

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Reviewer:

uindy

Reviewed: Dec. 11, 2005

I made this dish for a buffet and did change it a bit. I used a dash of hotpepper, used red bell pepper instead of green, and used imitation crab meat. It needed a little spicing up so I also added cheese and crushed crackers for a topper. It went over well!

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Reviewer:

Minerva

Reviewed: Nov. 17, 2005

This just didn't do it for us. Per others' suggestions, I added sour cream, and hot sauce. Not a lot of flavor for us, and I found the green pepper to be just a little too crunchy.

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Reviewer:

BARBIEL

Reviewed: Nov. 7, 2005

Sorry to be honest, but it was an unpleasant dish to my family. Too rich, too much celery.

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Reviewer:

Hope B

Reviewed: Jul. 24, 2005

I thought that this recipe was very tasty. I followed someone elses idea and did add some sour cream to it. Very easy to make and my family enjoyed it.

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Reviewer:

SHEROS

Reviewed: Jan. 10, 2005

This recipe is fabulous with a little more oomph. I added a tsp. of Old Bay and a dash of paprika and hot sauce, and added about a cup or so of blanched asparagus. I also used some larger cocktail shrimp instead of canned because I had them at hand. I can't wait to make this for company!

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