Reviewed: Oct. 26, 2000

This is a hit! My son's friend is a vegetarian and he loves this! Super quick and tasty!

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3 users found this review helpful

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Reviewed: Jan. 30, 2012

This was very good!! Next time I would either saute the celery ahead like one other reviewer said, or leave it out completely though. It was still pretty crunchy. I also cheated and bought the frozen peas and carrots medley instead of cutting raw carrots. I'll still definitely give it 5 stars. Mmmm...

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4 users found this review helpful

Reviewer:

Aphrodite

Cooking Level: Beginning

Home Town: Janesville, Wisconsin, USA

Living In: South Beloit, Illinois, USA

Reviewed: Jan. 25, 2008

Very good......I did saute the chopped veggies before combining all ingredients; I didn't have cheddar on hand, so I used some grated locatelli. A trip down memory lane.....I hadn't made this recipe in years.

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CELLOMOM

Reviewed: Apr. 22, 2003

Very good recipe. I was surprised, it didn't look very appealing but was very nice. I made half the recipe which worked out fine and the only substitutions I used were for organic cheese and soup. Very tasty.

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2 users found this review helpful

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MFTAYLOR2

Reviewed: Oct. 14, 2005

Excellent base recipe! You can use almost any type of meat, veggies and cream soup. I used only 2 cans of cream soup and added a cans worth of mayo, skipping the cheese and adding half a package of soda crackers (crumbled). Turned out great and was a big hit (my BF had 3 helpings)!

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Charlotte

Reviewed: May 18, 2006

Great taste, however I would recommend sauteing the onions, celery & bellpeppers in olive oil for about 5 min. They are just too crunchy otherwise. Also, I deleted 1 can of soup & added approx 1/2 cup of sour cream, along with a little fresh rosemary & pepper.

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15 users found this review helpful

Reviewer:

Debby

Reviewed: Jan. 16, 2008

Good, EASY recipe. 8 oz. pasta was enough for me, and I heeded the other reviewers comments: 1 less can of soup, added rosemary and added pepper... worked well. I also sprinkled bread crumbs on top.

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Reviewer:

Scott M.

Cooking Level: Intermediate

Living In: Elburn, Illinois, USA

Reviewed: Oct. 9, 2011

I changed somethings, Instead of 3cans of soup, I used 2 and 1/2can of milk, and I used pimentos in place of the red pepper. Then I sauted the onions, celery, broccoli, & carrots in olive oil before placing in the oven. Then, sprinkled grated parmesan cheese across the top. But, this recipe is very good, I enjoyed it! It's cool to see a recipe and kind-of make it your own too! Thanks!

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Reviewer:

sexysixxable

Cooking Level: Professional

Reviewed: Jul. 1, 2004

Yummy!! I only had 2 cans of the soup, so I added a cans worth of milk and added a very light sprinkling of bread crumbs on top and it turned out very well. I omitted the peppers and used dehydrated onions. My hubby did not like it, but he doesn't like casseroles in general. He did try it, though. I,on the other hand, was impressed. Thank you for a yummy, quick recipe. :)

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Aislynn

Cooking Level: Intermediate

Reviewed: Feb. 12, 2008

I liked this recipe because of all the veggys. I only used 1 can of soup with 1 can of milk. However, the leftovers were a little dry. I also sauteed all the veggys first instead of putting just the broccoli in the pasta water.

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5 users found this review helpful