Reviewed: Oct. 6, 2007

This is so delicious. It tastes like a corn bread stuffing we have at a mexican restaurant near by. The only change I made was using white onion and adding 1/2 c. shredded cheddar cheese to the top about 10 min before it was done. Will definately be making again and again. Also, add a little salt and pepper to taste.

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5 users found this review helpful

Reviewer:

kateh

Cooking Level: Intermediate

Home Town: Medford Lakes, New Jersey, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Dec. 9, 2008

Everyone loved this at Thanksgiving! It baked up beautifully! Golden brown and fluffy. I got mad props. Thanks.

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5 users found this review helpful

Reviewer:

Midge

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

Reviewed: Oct. 27, 2007

Very good and easy. Doubled the recipe, baked in a 9 x 13 pan. Sprinkled some shredded cheddar on top for the last five minutes or so. Nice and moist without being the "gloppy" scalloped corn I remember from when I was a kid. I really liked the green onion as well. This will be put in my favorites.

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28 users found this review helpful

Reviewer:

CATMANIACS

Reviewed: Sep. 28, 2002

So good! So easy! My kids asked for thirds!! Thank you for helping me get veggies into my childrens tummies. Hubby loved it too!

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4 users found this review helpful

Reviewer:

hollyberry

Cooking Level: Expert

Home Town: Norwalk, Ohio, USA

Living In: Willard, Ohio, USA

Reviewed: Mar. 18, 2006

Excellent, buttery flavor! I used 1/4 cup chopped onion instead of the green onion.

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4 users found this review helpful

Reviewer:

Amy Dawn

Cooking Level: Intermediate

Home Town: West Allis, Wisconsin, USA

Living In: Madison, Wisconsin, USA

Reviewed: Mar. 3, 2010

Iloved this recipe but I changed all the ingredients. I used potatoes, cream of mushroom soup, no eggs, regular crackers, yellow onions and then baked it at 375 degrees for an hour. It was as good as this recipe. Just kidding. This was great as is.

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15 users found this review helpful

Reviewer:

Catty

Cooking Level: Beginning

Living In: Lexington, Kentucky, USA

Reviewed: Jan. 1, 2001

Delicious, the family all really enjoyed it, a definite holiday pleaser, and really really easy!

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2 users found this review helpful

Reviewer:

Jason

Cooking Level: Expert

Home Town: New Hartford, New York, USA

Living In: Alpharetta, Georgia, USA

Reviewed: Jan. 8, 2007

I made this for my husbands Christmas party (Deputy Sheriff) and he brought home and empty dish!

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1 user found this review helpful

Reviewer:

bbfriz

Reviewed: Mar. 3, 2010

I've been making a version of this for years. Double the recipe, omit the milk and use a can of sweetened condensed milk and crushed red pepper to taste. It's excellent!

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1 user found this review helpful

Reviewer:

Laurie

Cooking Level: Intermediate

Home Town: Bartlett, Illinois, USA

Living In: Palm Harbor, Florida, USA

Reviewed: Mar. 4, 2010

This reminded me of my Grandma! I changed the recipe a little I used 1 tube of wheat Ritz crackers, 3 eggs, ½ cup of ½ & ½, and 4 strips of cooked bacon chopped and no onions. It has a custard consistency you could cut it in squares and it would hold together but defiantly not dry. Family all loved it remained me of when I was a child at family holidays and pot luck dinners at church! For sure a keeper!!! Thanks for the basic recipe!

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0 users found this review helpful