Reviewed: Aug. 31, 2010

Very good. Skipped the parm cheese, added cream of mushroom soup, 1/2 c milk, and just baked in the oven on 400 for 35 min.

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8 users found this review helpful

Reviewer:

KATH1973

Cooking Level: Intermediate

Reviewed: Aug. 26, 2010

Awesome! Added a can of cream of mushroom soup and only cooked in crockpot for 2 hours on low (stirring occasionally). Cut back the cheese to 2 cups. It's delicious!

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7 users found this review helpful

Reviewer:

mrs.k

Reviewed: Jun. 17, 2010

it was dry needs some sort of liquid and doesn't need to be cooked that long

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7 users found this review helpful

Reviewer:

kimr

Reviewed: Apr. 4, 2010

I followed the directions but I didn't have a 10 oz pkg of spinach so I estimated-maybe added a bit more. The kids hated it. I thought it wasn't too bad. It was excellent left over and reheated. Maybe will try with a little less spinach next time.

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8 users found this review helpful

Reviewer:

Renee

Reviewed: Feb. 17, 2010

This recipe is delish as written. I have made it many times and I usually double everything but the spinach now. I have shared the recipe, too, and everyone loves it!

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8 users found this review helpful

Reviewer:

JKWPURPLE

Reviewed: Feb. 8, 2010

I think I cooked it too long, it tasted very bitter.

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10 users found this review helpful

Reviewer:

Hatchi

Reviewed: Feb. 4, 2010

* 10 oz spaghetti * can of cream of mushroom soup * 1 TBSP minced garlic * baked 400 degrees for 40 mins * Makes 6 good size servings TOTAL PERFECTION

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12 users found this review helpful

Reviewer:

Mel-Honey

Cooking Level: Expert

Home Town: Walnut Creek, California, USA

Living In: Paso Robles, California, USA

Reviewed: Jan. 20, 2010

Very yummy! Adjusted this to: 2 eggs, 1/2 sour cream, 1 can cream of mushroom soup, chopped onions instead of fried and used six cheese Italian blend instead of the cheeses listed. Oh, and used bowtie pasta instead. I also added some salt, pepper, basil and oregano. I think next time I'll add some fresh tomatoes. I bet that would be awesome. I followed another reviewer and baked it for 40 minutes at 400 instead of slow cooker.

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17 users found this review helpful

Reviewer:

osulolli

Reviewed: Dec. 25, 2009

I added 2lbs of browned cubed chicken breast to round it out as a meal and cut out the fried onions. Overall, it made my crockpot messy but I thought it was good,my hubby and son thought it had to much spinach.More than likely I wont be making this one again.

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6 users found this review helpful

Reviewer:

cheesepleese

Cooking Level: Intermediate

Home Town: Belton, Texas, USA

Reviewed: Nov. 9, 2009

This recipe is awesome. I have made it several times, and shared it with anyone who loves spinach. I use fresh baby spinach in place of the frozen spinach. I find working with fresh is much easier then the frozen. I also use about 1C less of the Monterey cheese. I have made this with different types of cheese: pepper jack, mozzarella, mexican cheese blend, etc. and they all work if propotioned right. I cook in the oven at 350 for about 20 min covered, then uncovered topped with reserved 1/2C cheese and French Fried onions for about 10-15 min. I cannot thank you enough for a terrific recipe. Thanks Corwynn.

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6 users found this review helpful