Reviewed: Feb. 26, 2012

The flavor was awesome! I had many compliments. I had a butternut squash to use and also added a hot pepper or two. The issue I had is that the meal was extremely liquidly. Next time may add tapioca or coat some of the veggies with flour. Was asked by several for the recipe. Do not skip the salting of the eggplant step. I also salt zucchini too. It removes the bitter flavor that turn many off to the veggies.

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Reviewer:

tarrajo

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: Appleton, Wisconsin, USA

Reviewed: Nov. 15, 2011

Pass.

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Reviewer:

CourtneyRaedio

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Reviewed: Oct. 12, 2011

I have made this recipe 4 times now and it is to die for. It is so full of flavour and makes an absolutely lovely dinner dish. Only thing is... it takes me THREE HOURS every time ! It is a lot of chopping and dicing and mincing and slicing but well worth it indeed :)

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Reviewer:

mallory

Reviewed: Jan. 4, 2011

Pretty tasty. Used about 1/2 the veggies and added a lb. of ground turkey.

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Reviewer:

Jen

Reviewed: Sep. 16, 2010

Super way to use all those fresh veggies in the fall. My husband was wary but after his first bite he couldn't get enough. Even warmed up in the microwave the next day it was very good

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Reviewer:

Rhonda

Reviewed: Aug. 19, 2010

This is an awesome recipe. It was easy to make and I was suprised that everyone enjoyed it as much as they did. I cooked whole grain pasta and put them in the bottom of the dish before adding the garden medley on top then breadcrumbs and mozzerella covering the top as another suggested. it was great i served it with oven baked chicken breast and it was wonderful.

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Reviewer:

cassy

Cooking Level: Expert

Living In: Fort Worth, Texas, USA

Reviewed: Jul. 18, 2010

I have alot of salmon from a summer in Alaska and toss a filet of shredded salmon into this casserole when I make it - I love it! I'll also substitute eggplant for yellow squash and potatoes. It's a great and versatile recipe!

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Reviewer:

IdahoMel

Reviewed: Jun. 10, 2010

good dish but not for the effort necessary. If I were to change anything, I would use more breadcrumbs and more Mozz (top fully covered) Thanks!

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Reviewer:

Ras

Cooking Level: Beginning

Home Town: New Fairfield, Connecticut, USA

Reviewed: May 30, 2010

Tasty, easy recipe. Thanks!

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Reviewer:

jenbridges

Home Town: Buford, Georgia, USA

Living In: Marietta, Georgia, USA

Reviewed: Nov. 21, 2009

Delicious! My husband is a definite meat-eater but can't get enough of this casserole. The only change I made was to add the mozzerella to the vegetables before putting the buttered breadcrumbs and baking. The cheese melts into the casserole better this way.

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