Reviewed: Nov. 16, 2009

Unbelievably good!! I halved the recipe(& left out the pimientos), thinking only 3 out of 6 of us would eat it & everyone ate & loved it(including my 4 & 5 yr olds). These will be a regular side for us!!

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Jul. 10, 2009

I've made this a couple times now and it's pretty good ... always omit the pimentos (not our thing).

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EDUNCAN02

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Denver, Colorado, USA

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Reviewed: Jun. 21, 2009

Delicious! Left out the pimentos, green peppers, and chives because I wanted a creamy cheesy texture, and it was still great!

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MissRachel

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 14, 2009

This recipe was awesome ... YUMMY ... served it with my stuffed green peppers and I got as many compliments on the potatoes as I did on the peppers. It's in the family cookbook now! Thanx Jane Luzem!

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Summerpls

Cooking Level: Expert

Home Town: Lachute, Quebec, Canada

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Reviewed: Dec. 26, 2008

EVERYONE RAVED ABOUT THESE. MY WIFE EVEN SCRAPED THE MIXING BOWL TO GET ANY I DIDNT GET IN THE BAKING DISH. THE ONLY THING I DID DIFFERNET WAS USE 1/2 C GREEN PEPPER AND 1/2 CUP OF RED PEPPER SO THAT I HAD THE RED AND GREEN COLORS FOR CHRISTMAS

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CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

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Reviewed: Dec. 9, 2008

Hubby and I just loved this and it was a fine accompaniment to the roast chicken I served with it. I used orange and yellow bell peppers rather than the green for a little extra color and used chopped green onion for the chives called for. Since I didn't have pimientos on hand, roasted red peppers were a perfect substitute. I made no other changes and found it just perfect, with a pretty color contrast and a great balance of flavors.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Dec. 7, 2008

I took this to a potluck Christmas gathering the first time I made it and everyone loved it. I microwaved the green pepper for a minute to soften. Next time I would add a little more milk to make it a bit creamier.

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csargent

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2008

This is a good, cheesy side dish. It went well with a roast and peas. I'm not sure why the other reviewers mention their onion prep, since the recipe doesn't call for any. I stayed true to form, except I had no peppers. It works and is tasty. Don't skip the pimentos; they balance out all the cheese. Mixing in my stand-up gave it great texture.

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MittiSmitti

Cooking Level: Intermediate

Living In: Buford, Georgia, USA

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Reviewed: Jun. 14, 2008

Me and my husband did not care for this casserole. We weren't sure if it was the cream cheese but it had a bad aftertaste!

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TCoyour

Cooking Level: Intermediate

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Reviewed: Apr. 4, 2008

not too big on pimientos so I substituted some jalapenos....spicy and super tasty

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Reviewer:

aly

Cooking Level: Expert

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Reviewed: Mar. 16, 2008

a great alternative to traditional mashed potatos, I added heavy whipping cream in place of the milk--turned out even creamier. a family favorite!

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Woman Whisking

Cooking Level: Professional

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Reviewed: Jan. 5, 2008

I served this on Christmas Eve and my family loved it. I also sauteed the onions and peppers prior to adding to the potatoes. I omitted the pimentos.

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Amelia

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Reviewed: Sep. 5, 2007

excellent recipe. i sauteed the onions, garlic, and green peppers in butter before adding to the potatoes. i also omitted the parmesean and replaced with provolone. my husband loved it, so did my kids and in-laws. thank you!

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oh! cooking mama!

Cooking Level: Expert

Living In: Wichita, Kansas, USA

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Reviewed: Feb. 4, 2007

My family loved this casserole! It's even tasty warmed up the next day. I can see where it would be a perfect Christmas side dish. Thank you for sharing!

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