Reviewed: Apr. 8, 2012

This Casserole is delicious! I loved it. I couldn't find what to make for Easter Dinner, and found this and it was great! Instead of the tomatoes, I put light cream in, and no feta. I don't like feta. There was a LOT of cheese! There was more cheese for the topping then the actual macaroni! It was soooo good!

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Reviewer:

Bella O'Connor

Cooking Level: Intermediate

Living In: Royalston, Massachusetts, USA

Reviewed: Apr. 1, 2012

i'm mixed on this recipe and how to review/rate it. to start with, i found it to be very dry. it absolutely needs milk, cream, or sour cream to be added. i also was not a fan of the italian seasoning/oregano/basil flavoring. i liked the addition of tomatoes, although the kids did not. if i were to make this again, i'd add about a half cup or so of sour cream, 1/4 cup or so of half and half, omit the seasonings, and layer sliced tomatoes over half and leave the other half plain for the kiddos.

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Reviewer:

BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Pipersville, Pennsylvania, USA

Reviewed: Jan. 20, 2012

it was fast and easy, i added ground beef that made it better. at my near by store there wasn't any feta cheese but still great.

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Reviewer:

deniseabriones

Reviewed: Jan. 11, 2012

A nice twist on traditional macaroni and cheese casserole ... we enjoyed the tomatoes (though it was too spicy for my daughter when using habanero diced tomatoes)! I did add sour cream, so that the dish wouldn't be too dry ... and sprinkled bread crumbs on top.

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Reviewer:

Sunnymtnmom

Cooking Level: Expert

Reviewed: Nov. 13, 2011

Very easy, very fast, yet full of flavor. I made it as a side dish and it's a good thing, because we couldn't get enough of it. Thanks for sharing MSDELENA.

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Reviewer:

coconutnc

Home Town: Huntersville, North Carolina, USA

Reviewed: Oct. 24, 2011

Great easy recipe. I covered it with foil and it wasn't dry as many have stated. I did leave out the Italian Seasoning and just used the basil and oregano. They were all the seasoning it needed.

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Reviewer:

Pattie

Cooking Level: Intermediate

Home Town: New Hampton, Iowa, USA

Living In: Fredericksburg, Iowa, USA

Reviewed: Sep. 18, 2011

This recipe was so good and easy to make. A nice change from the heavy macaroni that most of us are used to eating. Very light and fresh

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Reviewer:

Kristin

Reviewed: Sep. 9, 2011

I made this tonite for dinner and changed a couple of things. I wanted to make this a complete meal so I browned 2-3 lbs of ground beef and drained, then sauteed some sweet onion and garlic in olive oil and added diced tomatoes along with the seasonings to the garlic onion mixture and heated that thru. I added the cheese to the hot pasta but also added an 8oz brick of soften cream cheese to combat dryness and make it richer. Paired this dish with an arugula salad and dijon vinegarette, crusty bread and this was one awesome meal!!! Thanks so much

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Reviewer:

Tracy M

Cooking Level: Expert

Living In: Oak Forest, Illinois, USA

Reviewed: Mar. 8, 2011

I make this all the time; it makes a lot and I just freeze it in individual meals for when I don't have time to cook. I use fresh herbs when I can and canned diced tomatoes. If you do use fresh herbs, though, make sure all your ingredients are ready to go by the time the pasta's cooked, for the cheese won't melt properly unless it's mixed in immediately. It's not a very healthy meal, but probably better than boxed mac 'n cheese, and tastes _much_ better!

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