Reviewed: May 18, 2012

Thank You for Sharing this recipe. All good cooks experiment. However, Everything about this was Bland. Regardless of the fact, I used fresh onion, from my garden and fresh mushrooms . This may be a good basic recipe but it lacks flavor.

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Reviewer:

sandy

Cooking Level: Expert

Home Town: Wickliffe, Ohio, USA

Living In: Ocala, Florida, USA

Reviewed: May 8, 2012

This was a great recipe to use up all of the extra ham that I had left over from Easter. Delicious.

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Reviewer:

DEANNA525

Cooking Level: Intermediate

Living In: Windsor, California, USA

Reviewed: Apr. 16, 2012

I wasn't really crazy about this one. If I make it again I think I would add more soup and a little water. Noodles seemed dry and the onions weren't cooked enough. It needed a little bit more moisture and I think I will use a different pasta. Maybe I will try it again with some tweeks.

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Reviewer:

hdwest

Reviewed: Apr. 13, 2012

This was a great base recipe as many said. I made a few changes after reading the reviews. I used cream of mushroom instead of chicken, sauteed the onions in olive oil (should have sauteed them longer since they came out a little crunchy for my preference) and then used Ritz as the topping instead of bread crumbs. My boyfriend had 2nd, then a midnight snack, and leftovers the next day so I know it was a hit. Will make again & maybe add a little more ham. Thank you for the recipe!!

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Reviewer:

Ryder031

Reviewed: Apr. 12, 2012

Wow - this was so good. I didn't want to mess with onion so I just used some onion powder and I added about 1/2 cup of milk - Baked 20 minuted covered, then uncovered 20 minutes. Delicious!

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Reviewer:

digger

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Reviewed: Apr. 11, 2012

I only give it a 4 because I altered it a bit. This is a great base recipe to start with! I omitted the onions (allergic!), added a can of corn, 1/4 cup milk (mixture was quite thick), 1/4 teaspoon paprika, 1/4 teaspoon cumin, and used sharp cheddar instead of swiss. I also broiled an additional 2-3 minutes to get the bread crumbs a little more crunchy. This recipe would work with MANY substitutes as well: any pasta, any "cream of" soup, any cheese, add any vegetables or favorite seasonings. You could pretty much use whatever you find in your fridge/cupboard!

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Reviewer:

CrystalM14

Reviewed: Apr. 4, 2012

This was amazing! I made it just as the recipe calls for except that i used mild and sharp cheddar cheese, just because thats what I had on hand, and added a little milk. After cooking it for 40 minutes my bread crumbs didnt brown, so i put it on broil for a minute or too. IT WAS A HIT! Definatly a keeper!

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Reviewer:

rileysmommy11

Cooking Level: Beginning

Living In: Charlottesville, Virginia, USA

Reviewed: Mar. 12, 2012

This was really good. I did make some changes though, just to give it some more flavor, since I read that some reviewers thought it was on the bland side. I sauteed some onion, red, and orange peppers. I also added some red pepper flakes and used pepper jack cheese. I also added just a little milk to lighten it up a little - was on the thick side. I topped it with the breadcrumbs baked it and put a little grated pepper jack cheese over the top right when I pulled it out of the oven. With the changes I made it turned out to have a lot of flavor and both my husband and I went back for seconds :-) I think this is a really good basic recipe that you can add too to make it your own.

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