We all loved this recipe! I shredded one zucchini and one squash, left out the onion and added the whole 8 oz. of sharp cheddar cheese to the mixture. Baked it in an 11x7 baking dish for 40 minutes. It was delicious!

Reviewed On: Jun. 24, 2010

This is one of our all time favorites! I have been making it for 2 years now. In the summer we have it one or two nights a week using veggies from our garden. Tonight I grilled the chicken breasts (it made it so much easier and more tasty). While they were on the grill I sauted the zucchini and squash with olive oil, garlic powder and salt and pepper. Also cooked the whole wheat linguini during that time. Mixed the milk and Alfredo sauce in a bowl and microwaved for 1 to 2 minutes. When everything was ready, divided the noodles in large bowls (rather than plates), topped with zucchini and squash, sprinkled on bacon bits, almonds, and Parmesan cheese (left out the tomatoes), put a grilled chicken breast on top of all that and poured the warm sauce over the whole thing. AWESOME!!!!!

Reviewed On: Jun. 22, 2010

Love, love, love this recipe! I double batch doubling everything except did 2 whole eggs and 2 egg yolks. It does do better when refrigerated overnight I think. I did 1/2 of it same day several hours later and the other 1/2 the next day with oreo. Both turned out awesome, but the next day one froze up a little better. I also love how it doesn't get rock hard. This will be my base for all flavors! Thank you!!!

Reviewed On: Jun. 20, 2010