Reviewed: Nov. 23, 2009

This is not my style of cooking really. A little too heavy American with the can of soup, frozen souffle and cheese. Still this dish has good flavor even though its terribly unhealthy for you. I couldn't find the frozen souffle so used my own spinach concoction. My husband laughed at this dish but liked it as I did. To be honest I probably won't make it much. I like my fish more simple.

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foodmachine

Cooking Level: Expert

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Reviewed: Nov. 3, 2008

Very good and easy to make. There were no leftovers. I could not find cream of shrimp, so I used canned crab bisque.

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Quinnellope1

Cooking Level: Expert

Home Town: Bishop, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jan. 27, 2008

It is delicious!!! Thanks for the recipe:)

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jovska

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Reviewed: Sep. 13, 2006

I found 12 oz frozen spinch souffle by Stouffers but couldn't find cream of shrimp soup so I used frozen shrimp bisque. Served it for a dinner party and there was not a bite left! So easy to do and delicious, too!

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Juanita

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Reviewed: Jun. 19, 2005

While this dish tasted good, it was a huge mess. The spinach souffle paired with the condensed soup ran all over the dish making it impossible to serve nicely.

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CATIEW

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Reviewed: Nov. 9, 2004

This turns out looking like a restaurant dish! It's very pretty when served. I couldn't find spinach souffle so I used frozen creamed spinach cut up in pieces. Very easy and quick to prepare. Although my kids didn't eat large quantities they did eat it. I will probably make again.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Apr. 13, 2004

It was extremely flavorful and was a lighter dish than I had expected. My mother was over for dinner and just praised it up and down. I could not find any of the spinach souflet so I used frozen creamed spinach.

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JSOLISFUENTES

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Reviewed: Jan. 2, 2004

Quick, easy and your guests will rave - don't share the recipe and you'll be the talk of the neighborhood!

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KRISTYNBYRNE

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Reviewed: Jul. 3, 2000

When I first tried this recipe I E-mailed the staff to let them know how awesome it was. My entire family, including a 12 year old LOVED it. The next time I made it I served it to company and it was a hit. Lili Osborne

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