Carrot and Zucchini Casserole Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 1, 2012
I was a nice light dinner and my family loved it! Even my five year old!
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Reviewed: Jul. 28, 2012
Very tasty; just enough of a cheesy taste to make you wonder what the flavor is . . . I do think this made too much sauce; next time I will do half-again as many veges for the same amount of sauce.
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Reviewed: Jul. 30, 2012
I forgot rice and added extra layer of bread crumbs with parmesian cheeze added in addtion to the butter,it is very good and will work as veg. substitute in a meal
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Reviewed: Oct. 6, 2012
YUMMY YUMMY YUMMY!!!!!!!! I could have eaten the whole pan myself, but restrained myself! LOVE this!!
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Reviewed: Nov. 7, 2012
I added chopped up chicken to make a complete, qick and tasteful meal. Everyone in my family loves this!
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Photo by BigShotsMom
Reviewed: Mar. 11, 2013
I loved the idea of this dish but thought the vegetables would be overlooked and mushy, so I skipped steaming them and roasted them at 400F for half an hour then poured the cheese sauce over and added the bread crumbs, which I mixed with a bit of cheese instead of all the extra butter. I reduced the heat to 350 and baked about 20 minutes until the top was browned. Thanks, Angela
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Photo by BigShotsMom

Cooking Level: Expert

Home Town: Long Island, New York, USA
Living In: Long Beach, New York, USA
Reviewed: Dec. 6, 2013
A favorite for a large gathering. Great taste and no canned soups!
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