It was good. The problem is that it's just SO high in fat. I'm not a super healthy diet-conscious eater at all (in fact, I tend to be the opposite). For this reason I decreased butter to 4 tbs (next time I'll try olive oil), used 1/2 c. reduced fat sour cream and 1/2 cup plain Greek yogurt, used 50% reduced fat cheese, and 98% fat free cream of mushroom soup. I also replaced the cornflakes with panko crumbs tossed with garlic powder and sprayed the top with cooking oil spray. I cooked the onion in the melted butter (since the pan was dirty now anyway) just for a minute or so to soften them up. I mixed it all together right in the casserole dish (not sure why you need to do it in a separate mixing bowl, just another dirty dish for no reason). My method cut the calories in half and decreased the fat to 26 grams, per serving. It's the first time I've ever used yogurt in place of sour cream. Next time I'll probably replace the whole amount of sour cream. This was a test for us and my family just loved it (especially my son who has an allergy to anything healthy, lol!). They want me to keep the recipe the way I made it. Finally, I'd use a 2" deep rectangular baking dish instead. I used an oval deep dish and it took quite a bit longer to bake.
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3 users found this review helpful
It was good. The problem is that it's just SO high in fat. I'm not a super healthy...
