Reviewed: Nov. 13, 2009

I made this as a side for pork, omitting the pimientos, and we absolutely loved it. I baked mine for 40 minutes, covered, before removing the foil and adding the cheese/onion topping for the last 5 minutes. Delicious!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 9, 2009

I've been making this recipe for years! I just omit the pimentos because I don't care for red peppers. I have used munster instead of swiss cheese for when I have guests who do not care for swiss, but the swiss is my favorite. It's versatile, creamy and delicious!

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NeverMeasureChef

Cooking Level: Intermediate

Home Town: Okemos, Michigan, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 18, 2009

An aunt of mine started making this for Thanksgiving a few years back and it became my fav dish of the day. I found it to start making it myself and I have made it several times. It is a crowd pleaser, unfortunately, I always make one cassarole for me and one for the crowd

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oneandonly

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Reviewed: Nov. 26, 2008

As others have said, I too have made this recipe for years. The recipe was passed to me by my husband's aunt to serve at a family gathering. I mix it up with both fresh and frozen vegetables, use lite sour cream and have reduced the fat and sodium over the years. I haven't ever used pimento, however. It still tastes great and is often requested by friends and family.

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NovelCOOK

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

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Reviewed: Mar. 24, 2008

This has been on my Thanksgiving and Easter table for 25 years. I have never used pimento. I now use 98% fat free mushroom soup and light sour cream. Adding in fresh veggies improves the texture and taste. Sometimes I add fresh brocilli crowns or I use a brocilli/cauliflower mix and chop up fresh carrots. It is fine to add more veggies without adding more soup. I just add a dab or so more sour cream.

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lcs

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Reviewed: Nov. 21, 2007

My wife and I have been making this for dinners/socials and at home for almost twenty years. It is SO good, so simple and always gets eaten!

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Wes

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Reviewed: Dec. 3, 2006

I've been making this recipe for several years as a thanksgiving meal side dish. I pretty much follow it as stated although I have never added the pimento. Friends and family all really like this side dish.

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