Reviewed: Mar. 4, 2012

This recipe is great. Instead of egg/milk mixture, I added 1 can of condensed cream of mushroom 10.5 ounce soup,reduced sodium version. I added 3/4 cup of whole milk to the soup mix. Added a small jar of already cooked mushrooms, added extra cup of swiss, and extra parm cheese on top, It came out creamy and wonderful. Will make again and again!!! FYI- omitt the salt, there is enough in the ham.

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Reviewer:

kitzmiller

Reviewed: Jan. 28, 2012

this one is a bit tough for me to rate because there are the 2 versions of it...as written and with my changes. I think I will give it 3 starts because that is "as written" which is a good base to start from BUT....comes out really dry as other posters noted. With some tweaks it was a hit. My changes.....2 minor ones were use half the salt (with the cheeses and the ham it has plenty of salt already/did not need that much salt) and doubled the parmesan cheese. The big change was with the sauce. That was a big change....1/2 cup of milkl hardly makes any sauce at all. I made a white sauce: 2 TB of butter, 2 Tb of flour/make a roux and add swiss and parm cheeses. Remove from heat and cool a bit/add the egg.

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Reviewer:

camohn

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Reviewed: Dec. 1, 2011

We love this recipe as is minus the mushrooms, but it is heavy on the oil, so I normally cut the oil in half.

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Reviewer:

HappyMommy2011

Reviewed: May 24, 2011

Very nice. To accommodate my onion-loathing husband, I omitted that. I used 1/2 pound fresh sliced mushrooms instead of canned mushrooms, sautéing them in butter instead of oil until the liquid evaporated and the mushrooms were starting to brown. I also added about a teaspoon of dill weed. I mixed everything except the Parmesan in the noodle pot, then turned into ungreased baking dish and topped with Parmesan. I think if one substituted parboiled spuds for the noodles, this would make a tasty brunch dish.

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Reviewer:

Kelly

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Cooking Level: Expert

Living In: Portland, Oregon, USA

Reviewed: Apr. 29, 2011

I really enjoyed this casserole, even though I accidently over-noodled it, LOL...I added two cans of cream of mushroom soup and almost a cup of milk...I also added peas for some color...the only thing I would change next time is maybe adding the soup mixture into the noodle mixture instead of just putting it on top...just so the noodles wouldn't be so dry...but all in all very good....LOVED the Swiss!!!

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Reviewer:

PrncsKrista

Cooking Level: Intermediate

Reviewed: Feb. 1, 2011

I made this exactly as written, except added frozen peas and carrots. It's not bad, but it's not great either, kind of bland and very dry. Should have paid more attention to the other reviews and added a can of cream of mushroom soup instead of the egg mixture. Or made it like a Tetrazzini, with a little white wine, cream and butter thickened with flour. It needs a little work.

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Reviewer:

AnitaW

Reviewed: Jan. 26, 2011

This was ok. I did use mushroom soup instead of mushrooms. Other than that everything was left the same. It wasn't bad, but I do not think we'll be making this again. Sorry.

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Reviewer:

blue eyed CC

Cooking Level: Expert

Living In: Roselle, Illinois, USA

Reviewed: Nov. 22, 2010

Very good recipe. I used whole wheat rotini extra grated swiss and parmesan cheeses, and @ 1 cup canned milk rather than the regular milk and eggs.

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Reviewer:

patriots1203

Reviewed: Oct. 25, 2010

This is delicious and easy. I made 2 minor adjustments. I didn't use the 2 Tbs. of oil. The noodles were fine without it, I used 2 tsps. of butter to saute the onion. Secondly, I mixed all the ingredients together, rather than pouring the mixture on top.

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Reviewer:

Theresa

Cooking Level: Expert

Living In: Topeka, Kansas, USA

Reviewed: Aug. 27, 2010

It was a nice change from chicken or beef. I used elbow pasta instead of egg noodle and cheated with cream of mushroom soup instead of egg and milk and vegatable oil. I also added in sweet peas. Was pretty easy to make.

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