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By Marsha D.
on December 13, 2008
What a delicious casserole! Everyone really enjoyed it. I just realized that I forgot to had the celery but it didn't matter cause the flavor was still wonderful. We had company to come over late and I had already put the food away and been the in ref. for several hours, so I reheated the casserole and it was actually better the longer the casserole sat. Enjoyed this casserole with Green Bean-Mushroom Casserole (By Paula Deen) and Kittencal's Soft White Baguette-Style Bread Thanks so much for sharing another delicious recipe Kitten :)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 03, 2006
Delicious! I doubled the recipe so there was some to put in the freezer, and I'm so glad that I did so. I used ground chicken, proportionally closer to three cups of mushrooms and all the other ingredients as specified, plus a diced red pepper and a teaspoon of dried thyme. Since I never use Velveeta cheese, I used a grated tasty cheese, and I used kalamata olives. In step 10, I stirred in 2 tablespoons of creamy Greek yoghurt. To cut down on the fat content, proportionally, I also used only 1 tablespoon of melted butter with the parmesan and breadcrumbs. A really yummy casserole, and one ideal for freezing, which I'll make again. Thanks KITTENCAL for another great recipe!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #240504
on October 23, 2005
Serving Size: 1 (340 g)
Servings Per Recipe: 3
The following items or measurements are not included: