Reviewed: Mar. 22, 2010

I followed this recipe about 80% of the way and it turned out fabulous! Here's what I did: I used 6 spinach and asiago flavored chicken sausages cut up and sauted until browned with 1.5 diced green pepper and about 1c of diced onion, sauted all in olive oil until onions were tender. I par-boiled the noodles because I hate the way uncooked noodles come out in casseroles. Drained pasta and added it to sausage mixture, as well as two cans of cream of mushroom soup and about 1.5c milk. Mixed everything together and poured into a large casserole dish, topped with cheddar flavored French-fried onions, and sprinkled a mixture of cheddar, mozz., and colby cheeses on top. Baked at 350 for about 30 mins until the top was lightly browned. I made a large glass casserole dish full of this. This was fantastic and both my bf and I went back for more.

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Reviewer:

ShannyBanany

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Mar. 22, 2010

This is a very tasty and easy recipe. I deducted a star because of calories content. I added broccoli and substituted sausage with ham. I suggest mixing the cream sauce ingredients over the stove top (soup, milk and cheese) before cooking it in the oven. This allows for a more even and creamier texture and also speeds the cooking process along.

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Reviewer:

JosephineH

Reviewed: Mar. 20, 2010

I made this recipe, and the pasta was gummy.

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Reviewer:

celeste

Reviewed: Mar. 19, 2010

I added 1/2 cup extra liquid at the advice of other reviewers and it turned out like soup. I uncovered it and let it bake longer, but the pasta had a weird consistency and the flavor was lacking. Definitely won't make it again.

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Reviewer:

Mountain Baker

Reviewed: Mar. 18, 2010

It was good enough to eat the one serving the first night, but I can't bring myself to eat the leftovers, which is unheard of. I don't know what it is about it. It's creamy, salty, chewy, crunchy; has meat, carbs, veggies; you can use healthy substitutions...I just wasn't a huge fan. Thanks, though!

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Reviewer:

Emery

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Reviewed: Mar. 18, 2010

Good. I precooked the noodles. Added mixed veggis and red peppers. Put cheese and onions on top for last 5 minutes.

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Reviewer:

Lindawagg

Reviewed: Mar. 18, 2010

thanks for the recipe! :)

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Reviewer:

John Scoleri

Reviewed: Mar. 18, 2010

First I must say I am reviewing the original recipe that appeared in magazine advertisements several years ago. I don't know why they changed the recipe because the original one was great. The differences are...use cream of celery soup instead of the mushroom soup, use 1 1/2 cups milk instead of 2 1/2, use 4 cups cooked penne, which is 2 1/2 cups uncooked or 8 oz., use mozzarella instead of cheddar and use the cheddar French Fried Onions. Put together the same way but bake uncovered for 30 minutes before adding remaining onions and cheese and baking the additional 3 minutes. I did make 2 variations from this recipe, I used 2 cups fully cooked cubed ham instead of the sausage only because my husband doesn't like sausage, and I used half mozzarella and half cheddar. This turned out great and was loved by everyone. The changes I made weren't enough to affect my rating because this would be excellent as written (magazine version). Give it a try.

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Reviewer:

Poutbaby

Cooking Level: Intermediate

Home Town: Walworth, New York, USA

Reviewed: Mar. 18, 2010

Very easy recipe to follow and made a great amount for our family of five. Not everybody wanted to try it, but those of us that did LOVED IT!

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Reviewer:

misstd76

Home Town: Attica, Ohio, USA

Living In: Mount Blanchard, Ohio, USA

Reviewed: Mar. 18, 2010

This recipe is rocking! I used spicy sausage, 2 cans of cream of chicken and I put in a medley of veggies and put alt and pepper on it with garlic powder and wow! Make it for supper tonight or anytime.

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4 users found this review helpful