Reviewed: Aug. 24, 2009

This didn't turn out very well, but I don't think it was the recipe's fault. For some reason the cubed cheddar (regular cheddar cheese, fresh from the farm) didn't melt. So weird. It got soft and melty on the inside, but the outside stayed cube-shaped. Next time I'll use shredded cheese. I sauteed some pretty finely chopped onions, mushrooms, and radishes before adding them to the carrots, potatoes, and tomatoes I'd pre-cooked (obviously I was straying pretty far from the directions), and I didn't mix them in well enough, cause they formed kind of a mush at the bottom. It would have been fine if I'd stirred them in more. And finally, the recipe doesn't list quantities for the spices, so I think I used way too little. The overall flavor was fairly bland. I'll use a lot more of the seasonings next time. Other than that, it did hold together well, and it's easy to see how it would be an enjoyable dish if it's done correctly. Thanks!

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aja b.

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Reviewed: Aug. 19, 2009

I think the overall idea is great and can be easily accomidated to the taste you are going for. This does fix a large amount of food. The topping with the bread crumbs and Parmesan is a bit dry, so might want to mix some egg or something to moisten it

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Kelly

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Reviewed: Oct. 14, 2008

This is fantastic! We can't get enough of this casserole. I've used many different veggies and it always turns out great. Also, I usually add small apple bits -- it's a surprising taste that works well with the recipe. I usually just toast some bread for the bread crumbs, and use half and half instead of heavy cream. Thanks for the great recipe!

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KKorky

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Reviewed: Aug. 12, 2007

This recipe was pretty tasty--I got a ton of compliments. It made a ton too: Enough to feed about 15 people at a picnic. The only change I made was to saute the veggies in minced garlic and I just mixed all the other seasonings in the egg mixture. I gave it 4 stars because I thought it was kind of watery, even if after I drained the excess liquid from the veggies AND patted them dry. Next time I might just try baking the veggies in the casserole instead of sauteing first. Thanks for sharing :)

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Nikkohli

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2006

This is a superb and easy recipe. Great for everyday or holidays!

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Lacey

Cooking Level: Expert

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Reviewed: Jun. 14, 2006

This is a great recipe to play with. I skipped the onions, used extra peppers, tried with cheddar, also tried one with feta. I can't decide which one is better!

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Mochinda

Cooking Level: Expert

Home Town: Succasunna, New Jersey, USA

Living In: Elizabeth, New Jersey, USA

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Reviewed: Oct. 31, 2005

This recipe was great! The only suggestion I have is to use some of the spices recommended. I will definetly make this again, and I've already suggested it to my mom!

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Katie E.

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Reviewed: Apr. 21, 2005

This was very good and easy to prepare. I didn't cut the onions small enough so they didn't get cooked through. So next time I will pre-cook them before I assemble.

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Pamela Sue

Cooking Level: Intermediate

Home Town: Whittier, California, USA

Living In: Murphys, California, USA

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Reviewed: Nov. 30, 2004

I have made this on two occasions and both times it was a hit. Great recipe!

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CUBANA27

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

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Reviewed: Nov. 5, 2004

This is very Atkins-friendly, especially if you eliminate the flour and bread crumbs. I cut down on the peppers too, and because I'm in Germany and there's no squash or zucchini, I just used more onions and some mushrooms and it was great. We also obviously don't have Velveeta, but blocks of cheddar work just as well.

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