Reviewed: Oct. 8, 2009

I tried this but did make a few changes so my only giving it 4 stars could be that I didn't follow it exactly. I used fresh spinach wilted with fried up mushrooms, used lite sour cream and a whole package of lipton onion soup mix and omitted salt. My husband liked it but I though it was a bit much on the soup mix, will cut in half next time. Aside from that it was good.

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Debi

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Reviewed: Sep. 9, 2009

I was skeptical of this recipe, but tried it purely based on the reviews. It was wonderful!!! My only criticism is that it didn't make enough for my family of 6. I have 4 kids, 3 of which are boys. They are still little, but I guess they eat a lot. I could have easily doubled this. I will look forward to making this next Thanksgiving!

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PSALM27

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Reviewed: Aug. 11, 2009

Yummy Dish. I used whole wheat noodles, mushrooms. Using Sour cream/onion dip is not worth the calories! Next time i will use light sour cream + onion dip mx.

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Maureen

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Reviewed: Apr. 13, 2009

This is a good way to use up that left over turkey. The kids weren't too fond of it, but it was a huge hit with the husband. I thought that it was pretty good. It was missing something though, and I can't quite put my finger on it. I think that I will just save this for an after Thanksgiving thing. Oh well, can't win 'em all...

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valh

Cooking Level: Expert

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Reviewed: Dec. 30, 2008

I made this last night and was pleasantly surprised. A great way to use up leftover turkey. Next time I will use more dark meat. I had to make my own cup of gravy with a roux and chicken broth, and used 1 cup of french onion dip. I will make it again.

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marilyn5401

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Reviewed: Dec. 2, 2008

My family absolutely LOVED this recipe! (I'm not a meat eater, so I didn't personally try it.) I was told that on a scale of 1 to 10, this one gets a 10 1/2. As another reviewer suggested, I used sour cream and packaged onion soup mix in place of dip and onion salt. (It just seemed easier that way for what I had on hand.) I also sprinkled some french-fried onions on top along with the parmesan. The whole pan was gone by the next day. Thanks for offering up such a great use for Thanksgiving leftovers!

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Alaire-Bear

Cooking Level: Intermediate

Home Town: Richmond, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Nov. 11, 2008

A great dish. Really tasty. However, it is high in cholesterol (because of the egg noodles.) I don't usually like pastas with white sauces, but this was very light tasting.

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VicC

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2008

I followed the recipe to a T and added the bread crumbs on top - not sure what I did wrong, but this came out pretty "not creamy", almost as if it dried up while in the oven. Despite this, the flavor was pretty good once we mixed it all together, and we still ate it and had seconds. I will make this again, but will probably mix it all together, then top with the parmesean cheese and bread crumbs. Just to be safe, I may add more gravy or dip too =o)

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Vero Elena

Cooking Level: Intermediate

Living In: Antelope, California, USA

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Reviewed: Oct. 30, 2008

This is excellent for leftover poultry. Don't be afraid of the spinach. It takes on the flavor of the other ingredients. Delicious.

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Barb Blakeslee

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Reviewed: Jan. 6, 2008

I loved this recipe! It was a perfect way to use leftovers after Thanksgiving yet change the way they're served. I used fresh spinach leaves and simply wilted them in the pan. FANTASTIC DISH!

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Mimi Devereaux

Cooking Level: Expert

Living In: San Francisco, California, USA

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Reviewed: Dec. 7, 2007

Tasted great even with several modifications: Instead of the packaged onion dip I mixed fat-free sour cream and a dry packet of onion dip mix, omitted the onion salt because the dip already has enough salt, and also omitted the butter. Unlike some other reviewers, I thought the amount of spinach was great (although I really love spinach, fresh or frozen), but I did use a little bread crumbs with the parmesan cheese like someone suggested. I also added 1 1/2 cups of thinly sliced carrots (and would consider adding some diced onion or leek) and just mixed all of the ingredients (except the parmesan and bread crumbs) together instead of layering in the baking dish. I was a little concerned about the amount of salt in this dish from the onion dip, but it was very simple and very flavorful despite the absence of herbs.

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MG85

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Reviewed: Nov. 28, 2007

They were right! Even my husband and daughter, who don't like anything green, ate this. My daughter went back for seconds. I cut the spinach a little bit, as others suggested. Next time I think I'll put a few Italian bread crumbs on top to give it a little additional zip.

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SteelersFan

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Columbus, Ohio, USA

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Reviewed: Dec. 16, 2006

I have to admit that this was pretty good, even though I'm not a fan of spinach. My young kiddos gobbled down the spinach, which was startling since they normally don't like it. There was a little too much spinach, so next time I will use only about 3/4 the recommeneded amount.

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OTTOS2

Cooking Level: Expert

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Reviewed: Nov. 24, 2006

I make this same dish, and it's one of our family favorites. In fact, my 8 year-old asked if I would be making it after Thanksgiving. Sometimes I use garlic and onion powder instead of the dip, if I only have sour cream on hand.

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