Reviewer:

Stacy

	Cooking Level: Intermediate Home Town: Maple Lake, Minnesota, USA Living In: South Haven, Minnesota, USA
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Reviewed: Mar. 23, 2008

Long time recipe in our family. Used cream of chix and cheese for the soup, and also used Turkey sausage-don't know the difference! SO good, ALSO A MUST**put some soft goat cheese on top right before baking. Everyone said it "Made" the dish. Almost too easy to be this good! Rave reviews from all that ate it!

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Reviewer:

SARAHNEVILLE

	Cooking Level: Intermediate Living In: Annapolis, Maryland, USA
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Reviewed: Mar. 23, 2008

I've been searching for a really great breakfast casserole for many months now. This recipe was good, but not great. I followed the recipe exactly as written; which is what I typically do the first time around so I can give the recipe a fair review. It was easy to make and the ingredients are typically readily available without a special trip to the grocery store. Since most egg casseroles contain a lot of fat, I'm always expecting a rich and decadent taste that is filling and satisfying....a real comfort food that allows the preparer to get the prep work out of the way the night before so a relaxing morning can be had. Yes, it was nice to get all the work out of the way the night before, but unfortunately, this recipe didn't really meet my high “taste” expectation (maybe I’m simply setting the bar too high). I guess I'll have to keep looking for the "perfect" egg casserole.

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Reviewer:

Lori


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Reviewed: Jan. 5, 2008

I really liked this. I think the cream of mushroom soup is the key...plus I added extra mushrooms and also added sausage. It got rave reviews.

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Reviewer:

THUESEN


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Reviewed: Jun. 10, 2007

I changed it slightly; I sized it down to 4 servings (which still made plenty), I used ground venison, wheat bread and didn't add the chickien broth. My husband, who hates egg bakes, had two large helpings and asked to have more the next morning. I will use this often!

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