CherylR Recipe Reviews (Pg. 1) - (11017413)

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Squash Casserole I

Reviewed: Nov. 24, 2009
I have made this for many years and found it adds a 'what's that flavor I can't identify' when you add just a touch of nutmeg. I also use the 98% fat free and low sodium soup.
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3 users found this review helpful

Chris' Kraut

Reviewed: Jan. 1, 2012
I think there was too much sugar in this recipe.
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0 users found this review helpful

Campbell's Kitchen Broccoli and Cheese Casserole

Reviewed: Jan. 22, 2012
Wonderful! Like others, I used fresh broccoli and steamed it a bit in the microwave first. I also added 10 large white mushrooms, quartered. Added garlic powder, onion powder and fresh cracked pepper. It didn't say if it should be cooked covered or uncovered so I cooked it covered 15 minutes, uncovered the reamaining 15 minutes. Probably should have been uncovered the entire time. I also substituted panko for the bread crumbs. More light and airy. Loved it! I'll share it with the family and definitely make it again. Oh, and I definitely thought the mustard added something special.
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2 users found this review helpful

Shrimp Scampi

Reviewed: Feb. 8, 2012
I followed the instructions/ingredients the first time and loved it? Gave it a 5 star rating. Tonight I had some other items in the fridge I needed to use before they went bad, so I first sautéed portabella mushroom pieces, some chopped asparagus. When I cooked the shrimp, I added some chopped marinated artichoke hearts and some crushed red pepper flakes. Just before serving, I added the mushroom/asparagus mixture to heat and it rocked!!! I love a flexible recipe like this that allows you to use other veggies on hand that enhance it. Get creative!!!
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Crab Noodle Casserole

Reviewed: Dec. 30, 2012
It needed something. I used mushrooms instead of zucchini, next time I will add minced garlic when cooking the celery and onion (garlic and seafood just seem to go hand in hand). I will also add crushed red pepper flakes like a previous poster. Also, I don't think the potato soup added anything and you can't get it in low sodium, low fat, so I'll use 2 cans of cream of celery soup. And didn't add the milk, I find when cooking with canned soup, it thins out and the milk would have added too much liquid. Like others, I used real crab.
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1 user found this review helpful

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