Reviewed: Feb. 22, 2008

I thought it was great. I added a can of mushroom soup as well as adding the mushrooms. I also probably added a little more cheese than called for and I covered the top in bread crumbs....excellent.

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jasmine

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Reviewed: Feb. 18, 2008

i used cream of chicken about 3/4 cup of milk and an egg for liquids and subbed swiss with marble cheddar. also no mushrooms. it turned out awesome. didnt have to cook it for 30 minutes at all so it wasnt dry or anything.

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amber wharton

Cooking Level: Beginning

Home Town: Unicoi, Tennessee, USA

Living In: Lafayette, Indiana, USA

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Reviewed: Feb. 16, 2008

This was rather tasty and a good way to use up some noodles I had not to mention a very thrifty dish to make. I used some julienned ham strips that I purchased at Aldi to prepare the dish with, but a it could really be a budget dish by using ham leftovers. I added a little nutmeg for flavor...it was a nice touch. It's the perfect dish for a cold, winter evening, not to mention quick and easy.

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ISLANDGIRLEJFAN

Cooking Level: Expert

Home Town: Ferndale, Maryland, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Feb. 13, 2008

This recipe was not only delicious, but soooo easy to make!!! I didn't change a thing about it except since we love cheese and ham--I probably tripled the amount that the recipe calls for!! I will definately make this again and again...thanks sooo much for sharing :0)

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Val S.

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Berea, Ohio, USA

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Reviewed: Jan. 8, 2008

Good flavors. Left out the mushrooms since my husband won't touch them. Did get some scrabbled egg effect but was not bothered by it. Reminded me of quiche but with noodles.

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joyful1

Cooking Level: Intermediate

Home Town: Ames, Iowa, USA

Living In: Zumbrota, Minnesota, USA

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Reviewed: Dec. 29, 2007

I did not have any problems with the consistency of this casserole. I did change the mushrooms to a can of creamed of mushroom soup. The recipe was good, but just not our taste.

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BrendaBolinger

Cooking Level: Intermediate

Living In: Syracuse, Indiana, USA

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Reviewed: Dec. 28, 2007

If I could rate this recipe lower than a 1 star, I would gladly do it. This was horribly dry, and had the most bland flavor. The consistency was just not right with the eggs, noodles, and parmesan. I can't think of anything that could help this dish other than to never make it again.

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Carrie

Cooking Level: Intermediate

Home Town: High Ridge, Missouri, USA

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Reviewed: Dec. 22, 2007

Awesome! Made this with leftover ham from Thanksgiving. So good my husband at the leftovers for lunch till they were gone! My husband hates leftovers so that says a lot!!

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booklady2005

Cooking Level: Expert

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Reviewed: Oct. 27, 2007

I have made this recipe a million times now. It always comes out well and my whole family loves it. We don't like mushrooms, so I don't add those and I change out the cheeses, using whatever ones we have in the house. I normally just shred the cheese instead of cubing it. It's always delicious!

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Staceyscookin

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Reviewed: Oct. 17, 2007

I read the reviews and made a couple of changes - I used 1 can cream of mushroom soup, 1 cup milk and 1 egg for my casserole. (I increased the serving #, thus increasing all ingredients.) I also didn't have egg noodles on hand, so used elbow. The casserole was delicious and everyone liked it.

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Wintermom

Cooking Level: Expert

Home Town: Wauwatosa, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Jun. 19, 2007

Good for a change of pace, but not for regular meal rotations. Everyone did seem to like it.

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Heather L

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

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Reviewed: Apr. 26, 2007

I thought this was very tasty, as did my picky husband. I made it exactly as written except used fresh, sliced mushrooms instead of canned and sauteed them with the onions and used shredded chaddar instead of swiss. I didn't find it to be dry and I didn't get the scrambled egg effect. I would definitely make again. Thanks for the yummy recipe!!!

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Jen

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Reviewed: Apr. 11, 2007

Very good! I sauteed mushrooms with the onoins and left out the green peppers, just don't like them. I will make this again, very very good.

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AUGIEANG

Cooking Level: Intermediate

Home Town: Fall River, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Apr. 10, 2007

I was very disappointed with this recipe. After reading all of the good reviews, it just didn't turn out like I had hoped. It was decent but not yummy. I followed the recipe perfectly but it was lacking something. Not sure what. I won't be making this again. Thanks anyway!

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Carrie

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Sumter, South Carolina, USA

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Reviewed: Apr. 10, 2007

pretty good, but make sure you use a deeper casserole dish. I mixed the eggs and milk with a can of roasted garlic cream of mushroom soup, good consistency. Try using foil on top of 13x9 caseserole dishes until the last 5-10 minutes.

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WEASEL9867

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Reviewed: Apr. 4, 2007

This is a good, stick to your ribs type of recipe. There were few changes that I made that included the following: I used Healthy Request Cream of Mushroom soup instead of milk and eggs, and I used approx. 1/4 cup of lowfat sour cream to make more cream/sauce. I gave it a few twists of sea salt (as opposed to recommended serving), and used garlic pepper instead of regular. It turned out very tasty! Husband liked it a lot.

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ColleenK.

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 23, 2007

This was great! I ended up using the cream of mushroom soup, instead of the canned mushrooms and No Yolk egg noodles. I did get a bit of a scrambled egg texture out of the egg/milk mixture once it was cooked. I might try some sour cream mixed with the milk and eggs next time to make the mixture more creamy, but it doesn't really matter, because it tasted great.

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Nikki

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Mar. 22, 2007

Followed recipe to the T except omitted the mushrooms since hubby won't touch them. This was a very quick & cheap casserole and the flavors blended nicely. This is a keeper! Thanks for sharing :)

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BREN1226

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Greenfield, Wisconsin, USA

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Reviewed: Jan. 9, 2007

EVERYONE loved this!!! Don't use a long and wide 3 qt casserole. (9X13?)Find something that is deeper. I've made this twice and a deeper 3 qt works better than the usual casserole dish. Didn't change a thing except for using extra shrooms. This is good! Give it up for Cynthia!!

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BIGDADDYWF

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Tucson, Arizona, USA

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Reviewed: Sep. 17, 2006

Well I don't even know if I should be rating this recipe because I changed it so much! I omitted the swiss cheese from the casserole and added 1 can of cream of celery soup and a half can of cream of mushroom soup that I had leftover (in place of the eggs and milk). I also omitted the parmesan cheese, added fresh mushrooms instead of canned and added 2 cloves of garlic to the onion/mushroom mixture. For the topping, I crushed up 12 Ritz crackers and combined with 1 cup of grated old cheddar and 1 Tbsp melted butter. I baked it at 400 for 30 minutes and in the end, it was a very good/quick meal.

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