Reviewed: Sep. 30, 2009

I didn't really care for this, no offense. Too sour tasting, and too creamy/mushy. And I had to cook it for about an hour. But I did have to make my own Bisquick, so maybe that was part of the problem. Hope it turns out better for everyone else! It sounded good.

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kellyb

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Reviewed: Jun. 12, 2009

I have made this twice now and my family really raves over it. It disappears quickly and we are still looking for more leftovers...

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thanksgivingsukkah

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

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Reviewed: Jan. 14, 2009

Was really good. I used some cream cheese instead of butter. I also used cottage cheese and lime juice instead of sour cream (similar to the recipe for mock sour cream on this site)

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openheaven

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Reviewed: Sep. 29, 2008

I didn't really like this. It didn't have the consistency that I was expecting. I expected it to be a little firmer because of the biscuit mix and the eggs. It was pretty mushy. My husband thought it was good, but I probably won't make it again.

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Emily

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Reviewed: Sep. 27, 2008

This was pretty tasty, but was not very filling. Maybe this would be good with a big salad, but not as a main dish.

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belle

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2008

Great light veggie dish or brunch treat! Easy to modify with non-fat cottage cheese and sour cream. Next time I'll add more variety of veggies-maybe spinach, shredded carrots, onions, peppers... And also spice it up more as well w/ garlic, cayenne, but fine as is. Thanks!

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VALISME

Home Town: Huntington, New York, USA

Living In: New Carlisle, Ohio, USA

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Reviewed: Aug. 22, 2008

Really tasty casserole. Used 16oz bag instead of 10oz package of chopped brocolli. Also used Light SC, but full 4% small curd cotto. Got really good reviews and ate leftovers the next day. Will try again next time with 1% large curd to see how it does since this is something I more-typically have on-hand. Also would be tasty with different veggie -- like zucchini.

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BUSYBEE25

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 15, 2008

I have never made something that tasted soo goooood. By far my favorite new recipe.

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Brenda

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Reviewed: Feb. 7, 2008

Used low fat cottage cheese and low fat yogurt to reduce the fat content. Loved this!

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HAPICON

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Reviewed: Oct. 18, 2007

Easy, quality brunch dish! Everyone I served it to enjoyed it quite a bit. Leftovers got eaten, which is more than can be said for lots of the food in this house!

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Molly

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Reviewed: Jan. 26, 2007

This dish turned out slendid! I made the recipe according to the lower fat version; however, in addition, I also substituted Egg Beaters for the eggs, Light Butter for the butter and Fat Free Mozzarella Cheese instead of Parmasian.

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