Granny's Cherokee Casserole Recipe Reviews - Allrecipes.com (Pg. 8)
Reviewed: Nov. 13, 2002
This was a tasty dish...a tad more oregano than I like but still very tasty. Next time I will reduce the oregano by half. Very maker friendly with little effort necessary. I would serve it with a nice green salad to round out the meal.
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Cooking Level: Expert

Home Town: Portage La Prairie, Manitoba, Canada
Living In: Stonewall, Manitoba, Canada

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Reviewed: Jun. 9, 2002
very good! i added 1 can of cut green beans and reduced garlic powder to 1/2 T the first time i tried. i used the full amount on the next try. it does make a lot. i use 2 dispaosable 8 x8 pans and put one unbaked in the freezer for later use. it freezes quite well. great to have on hand when you just don't know what to have for dinner. thanks heather for a great recipe!
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Reviewed: Jan. 17, 2002
So good but next time I would add more tomato chunks.
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Reviewed: Sep. 27, 2001
I changed this recipe a bit and liked it more: I used all fresh ingredients (tomatoes, mushrooms etc) Instead of mushroom soup i used broth and substituted whole wheat grain for the instant grain which makes the whole thing healthier. It was still easy to make and delicious and my family loved it.
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Reviewed: Mar. 23, 2001
My mother used to make a recipe called Cherokee Casserole years ago. I asked her for the recipe, but she couldn't remember it. I remembered just about all the ingredients. She looked thru all recipes, came across this one - and it's exactly the same (except we use stewed tomatoes and 1 cup grated cheese). It's a fantastic recipe, tastes great and kids will love.
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Reviewed: Aug. 28, 2000
Very tasty! I added canned mushrooms and used grated cheddar and jack cheese instead of American. My husband and I loved it - was even tastier the next day for lunch. Not sure about 12 servings though, we got about 4 out of it as a main dish. Definitely a keeper!
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Cooking Level: Intermediate

Home Town: Kingman, Arizona, USA
Living In: Chandler, Arizona, USA

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