Hubby loved it and says it is a "5"! It is very forgiving, since I did not have all the ingredients, and had to convert it to gluten free. I used gluten free penne noodles, omitted the celery (didn't have any) and used loosely chopped mushrooms. For the roux, I used 1/4 cup potato flour and 2% milk and butter. For the topping I used crushed GF cheese crackers, omitting the butter and cheese. Everything else was added as written. It went into the frig, until I pulled it out 48 hours later... I poured 1/2 cup 2% milk around the edges/middle of the casserole as it had dried out in the frig over the last two days. It baked perfectly in 45 minutes to the cheer of the family gathered at the table. Thank you for sharing this recipe! I look forward to adding it to my regular rotation.
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Hubby loved it and says it is a "5"! It is very forgiving, since I did not have all the...