Reviewed: Apr. 17, 2012

This recipes was very quick and easy to make. The recipe says that it will be ready in 50 minutes, but it was more like 25 minutes! I added an extra cup of noodles and added pepper. I did not have enough basil so I added parsley. It could use a little more seasonings, but for a basic meal it was delicious and cheap! I cooked everything on the stop top except the zucchini, but next time I think that will saute the zucchini with onions, mushrooms, and garlic.

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mrsreck

Reviewed: Jun. 8, 2011

Really rather bland and mooshey. Wouldn't make again.

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1audgirl

Reviewed: Jun. 7, 2011

Didn't use mushrooms, but this was still an awesome dish!

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Vscarborough

Reviewed: May 30, 2011

This was very very good. I wasnt sure how my middle daughter would like it since she gives me problems with her veggies but she enjoyed it.

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mariebluelily

Reviewed: Oct. 26, 2010

Excellent recipe! I used half the butter to reduce the fat and it still turned out rich and creamy. I also replaced the milk with almond milk which added some nice flavor and traded the Gouda for shredded Italian cheeses! Love how quick and easy this recipe is!

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nacozart

Reviewed: Aug. 22, 2010

I made exactly as instructed and thought it was pretty good. Next time I will add some red bell pepper for more color and crunch. My vegetarian guest put hot sauce on his and really liked it.

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Reviewer:

Laura

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Greensboro, North Carolina, USA

Reviewed: Jul. 28, 2010

Quick to make, easy, and tasty! We used Gouda and Goudam cheeses, and the flavor was fabulous. I made the mistake of not dumping out the water after steaming the zucchini, so it was a little more soup-like. Great flavor. Everybody loved it, and so we didn't have any left over for lunch today.

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my_cowboy

Reviewed: Jul. 20, 2010

What a great casserole!! I was nervous about it being a microwave dish - I'm so used to cooking casseroles in the stove oven. But it turned out great! I couldn't find Gouda cheese so I bought a 7 oz. package of Feta cheese and a package of shredded Mozzarella cheese. I used the Feta cheese for the first step of paragraph 3. Then I used 1 cup of the shredded Mozzarella for the final step. Very good! Also, one suggestion: I stirred the pasta/zucchini combination several times in the colander so as to not let the pasta get rubbery. Thanks for a keeper!!

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BEANIE J

Reviewed: Apr. 1, 2010

Super easy and super tasty! Will use this as a base recipe and just modify according to what I have on hand. This one's a keeper!

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Reviewer:

Meg

Reviewed: Oct. 7, 2009

We love the versatility of this recipe!! Cheesey and good.. And remember change the cheese change the taste, we have made it with provolone, cheddar, mozza, parmessan.. And it still tastes good.

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