For a recipe that gets dissed by the wisenhimer foodies and the veggie set, I was surprised to see it pop up on so many different sites! Anyhoo, I've made it 3 times before and it is always a hit. I made it again yesterday with what happened to be handy, which was a vacuum packed ham steak, asparagus, and a combo of Gruyere and Monterey jack. Killer! I browned the ham in a skillet, cut it into 3/4" dice, blanched the 3/4" chunks of asparagus in the pasta cooking water, didn't have quite enough egg noodles so I augmented with some farfalle until the mess was not too over or under cooked. Mixed all the ingredients together, added all the recipe cheese to that & spread it in the 9x13. Then grated another cup of cheese on top for health's sake, and sprinkled a handful of olive oil tossed panko on the top. I think the "dry" issue that people have is over thickening the bechemel... "Slightly thickened" that's the key. Anyway, can't say enough good things. Thanx for a great foundation to build on Silver!
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For a recipe that gets dissed by the wisenhimer foodies and the veggie set, I was surprised to...