Very good, and very easy to make. I kept it to one pan by cooking and draining the spaghetti, then browning veggies in the same pan. Lastly, I combined the rest of the ingredients into the pan and baked it. I didn't bother with the panko crust topping, and only used 2 T. of butter to saute the veggies. That, along with using low fat cream of mushroom soup and low fat sour cream made it healthier. I could have cut the fat even more, if I'd had low-fat shredded cheese. I used bow-tie pasta and that worked well. This is definitely something I'd make again and would be great for covered-dish potlucks.
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Very good, and very easy to make. I kept it to one pan by cooking and draining the spaghetti,...