this was wonderful, very moist..reminded me of lasanga(is that spelled wrong? hehe)...I think it would be good with black olives and mushrooms also, but I made it exactly as directed..My family really enjoyed this, will be making again...strawberryjane
This was a good casserole. It was creamier than I expected, and not as cheesy as I had hoped, considering how much cheese is in it. I had it sit in the fridge overnight. I think next time I would add more spices to sauce (I just used plain tomato sauce) and use more garlic. I used 3 cloves, but found it was still not enough. The servings are HUGE, and I made it with a green salad. We had lots of leftovers for lunches.
I made a double quantity of this for my parents: by the time I'd added a few ingredients, this made a goodly quantity of meals to put in their freezer! Naturally, I sampled it before it was divided into meal-size containers for the freezer. Yummy! Loved the different cheeses: I used all low-fat cheeses (except for the Parmesan and mozzarella) and low fat sour cream because I’ve found there's no discernible loss of flavour. I used two red peppers and about three cups of mushrooms. And, of course, I used the (optional!) garlic: 6 cloves. I also halved the quantity of melted butter, again in an effort to lower the fat content. And I added a teaspoon of a blend of Greek herbs and spices. This is a very yummy, easy-to-make recipe, ideal for freezing. Thank you, KITTENCAL, for sharing another fabulously flavoursome recipe!
My son said "too cheesy" My husband and I said "Nothing can be too cheesy" Very good. Nice to be able to make ahead and refrigerate.
Very, very yummy. The put together took a little longer than I normally spend on a weekday but it works out because you do it ahead. Definitely would be a great meal to do the night before a busy day.