Reviewed: Nov. 28, 2011

This was really good! I used bow tie pasta instead of spaghetti. Just a couple of suggestions: make sure you season it with salt and pepper and bake until the cheese is melted, not for an hour! Thanks!

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2 users found this review helpful

Reviewer:

carmenid

Reviewed: Nov. 27, 2011

We loved this! baked in 9x13 pan for 40 minutes. Sauteed onion, 2 garlic cloves and diced celery in butter before adding broth and milk. Stirred in frozen peas before placing in pan.Added Italian bread crumbs to top instead of parmesan. this is so tasty, great sauce. used rigatoni pasta

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4 users found this review helpful

Reviewer:

WahiniSuzi

Cooking Level: Expert

Home Town: Dartmouth, Nova Scotia, Canada

Living In: Haiku, Hawaii, USA

Reviewed: Nov. 27, 2011

Loved this! Very easy and my family loved it. I might try adding some french fried onions or crushed potato chips on top next time just for a bit of crunch, but this was really delicious!

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Reviewer:

depoqueen

Cooking Level: Intermediate

Reviewed: Nov. 27, 2011

Did this last year, making it tonite! We are drooling. Best recipe

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Reviewer:

Aubrie94

Reviewed: Nov. 26, 2011

Really appreciate the recipe. Never had a tetrazinni. Tasted good and really easy to make. Probably would not make again with spaghetti but instead use a penne or rigatoni.

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2 users found this review helpful

Reviewer:

bookgrrrl

Reviewed: Nov. 26, 2011

This was OK. Sort of one-note flavor though. I added herbs - thyme, parsley, a little bit of sage - and cut down on the stock and flour and milk and butter. Far far better.

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Reviewer:

Scott Geisler

Reviewed: Nov. 25, 2011

I made this pretty much exactly as written, except added sautéed minced garlic & onion, and it was a great way to use up leftover turkey. I'll probably add veggies and more seasoning next year.

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1 user found this review helpful

Reviewer:

specialkay951

Cooking Level: Intermediate

Reviewed: Nov. 25, 2011

This was really tasty with the changes I made. I halved the recipe for 4 of us and there was plenty. I used 1/2 of a large onion,chopped, about 6 large baby Bella mushrooms, 2 large cloves of garlic and some leftover yellow pepper from Thanksgiving. I sautéed all of that with 1/4 cup of butter until the onion was almost caramelized, then added a little more butter and stirred in the flour. Followed the recipe from there. So good....

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9 users found this review helpful

Reviewer:

DAYLILY54

Cooking Level: Intermediate

Home Town: Santa Fe, Texas, USA

Living In: Huntsville, Alabama, USA

Reviewed: Nov. 20, 2011

Very tasty served with hot crusty bread. I cut down the flour/chix broth/milk in half and used shredded parmesean/reggiano cheese. Also added a cup or so of peas. My husband loved it and it will definately be made again!!

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7 users found this review helpful

Reviewer:

Grandma Pat

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: North Prairie, Wisconsin, USA

Reviewed: Nov. 14, 2011

My family really liked it and it was easy. A bit of a flour taste, will cook the flour and butter a bit longer next time before adding the chicken broth and milk. I halved the recipe for my family of 4 and made in an 8x8 pan, cooked for 35 mins. Wondering if I could just make two 8x8 pans next time and freeze one? Really good!

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