Oh yes! This is a great recipe that you can tweak to your liking. I really don't like using canned soups in my cooking because they are filled with sodium and preservatives. I'm more of a "from scratch" type of cook. I was so glad to find this recipe among the sea of canned cream of somethings out there. Instead of tuna I used canned salmon, rice milk instead of regular milk and added plenty of herbs and spices. Fresh dill, fresh parsley, tarragon, sage, paprika, cayenne, salt and pepper were all used. I also threw in a splash of lemon juice and white wine into the mushroom mixture and increased the garlic. I also used nutmeg in the white sauce as well as a bit of white wine. Sprinkled shredded cheddar and monterey jack cheeses into the mixture as well as on top when in the pan. I topped it with crushed potato chips because they add a nice crunch. I think the people who said this was dry must have baked it too long or their oven was too hot. 25 mins at 375 was just fine! This one is a keeper..try it with a few additions..you'll love it!!
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