This was great as written, but the second time I made it I had to make a few changes. I wanted fewer pans and less prep. So I sprayed the baking dish with nonstick spray. Then I grabbed my dutch oven and sauted the onions etc. in 2 tsp. butter. I used a jar of sliced mushrooms and diced them up in an attempt to fool the kids and only cooked them long enough to heat through since they're already soft. I just added the roux butter to the onion mixture in the same pot and used 1 cup chicken broth in lieu of one of the cups of milk. Voila! One less pan, a little less fat. I forgot to buy fresh celery so used 1/4 tsp. celery seed, 1/2 tsp. marjoram, 1/8 tsp. cayenne pepper and 1/8 tsp. nutmeg. I also didn't remember to thaw the peas in advance, so I dumped them into the colander along with 12 oz. of cooked noodles because I would never use the remaining 4 oz in the bag. I had some buttermilk (just under 1/4 cup) from a previous recipe and added this plus an extra dallop of regular milk since the first time I made this it was a little dry, but 1/4-1/2 cup of any milk/cream would go a long way. I also added sharp cheddar into the mix because I don't like "cheese crusts" on top. Finally, I wanted a little extra crunch on top so I just smashed up a sandwich baggie of plain kettle chips and added these on top, covering with foil for all but the last 5 mins. I honestly thought my lazier method wouldn't produce nearly as good of results as the original, but we actually liked it better.
Was this review helpful?
0 users found this review helpful
This was great as written, but the second time I made it I had to make a few changes. I wanted...