Reviewer:

Reviewed: Jul. 4, 2011

Have to give this recipe 5 stars. Finally, my kids ate vegetables and wanted seconds!!! Used 1 fat free and 1 regular can of soup, all I had on hand. Also, did not have portabella mushrooms so used button mushrooms which was fine. It was truly excellent. Love the left over filling which has endless possibilities for the upcoming week’s menu.

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13 users found this review helpful

Reviewer:

MaryLouise

Cooking Level: Expert

Reviewed: Jun. 27, 2011

I needed to make some comfort food for some friends and this did the trick. Followed the recipe with the reduced fat soups and could not tell the difference. It was amazing. Served with a green salad and some warm Italian bread. It was great! This has become one of our favorites!

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21 users found this review helpful

Reviewer:

chefjamie

Reviewed: Jun. 21, 2011

This was a great recipe. I have to admit that I did use full fat soups, but the end result was amazing.

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16 users found this review helpful

Reviewer:

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Johns Creek, Georgia, USA

Reviewed: Jun. 20, 2011

Made this for dinner and it was outstanding. Nice to have left over filling for toast, biscuits or the next pie.

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16 users found this review helpful

Reviewer:

Chef D

Cooking Level: Professional

Living In: Paris, Île-De-France, France

Reviewed: Jun. 19, 2011

The family and I agreed that this recipe was good, but not fantastic. It was certainly easy to prepare and smelled wonderful while cooking. The crust wouldn't brown with the aluminum foil over it, so I removed it and put it back in the oven for about 10 minutes to get it brown and flaky. I followed the recipe exactly and it made quite a bit of extra filling. I think I will serve it over biscuits for dinner tomorrow.

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9 users found this review helpful