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This is an intensely satisfying dish. It is satisfying to make and just as satisfying to eat. I had a wonderful time choosing the vegetable that I would put into the stir-fry, it smelled wonderful while it was cooking, and it was delicious. This definitely should be filed under the category of Comfort Food! I multipled the recipe to feed 6, so used more of the ingredients and the cooking time was longer. I used zucchini, tomatoes, onions, carrot, red peppers and canned button mushrooms. The recipe assumes you have already-cooked egg noodles, if you are cooking them from scratch you should add some more time for cooking. Making this dish from scratch is just a tiny labor-intensive, chopping the vegetable into tiny bits, grating the cheese, stirring until the vegetables are tender. However, you could make this very quickly using fresh pasta, pre-cut veggies and pre-grated cheese from the supermarket. I also found that a dash of salt and pepper was not enough flavor for our family, so I added about a tablespoon of mushroom soup powder. If you are following the recipe for 2 servings, I would suggest about a teaspoon of the stuff. I also added a healthy dash of paprika. MG, this was a pleasure to make and even more of a pleasure to eat. I'm so glad I made lots, because now I have something wonderful to take to work tomorrow for lunch!

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Mirj September 17, 2002

I used broccoli, cauliflower, zucchini, and onions but I did leave out the mushrooms. Very tasty and a great way to use those veggies before they get tossed. I'll definitely be making this oftan during the summer when fresh veggies are plentiful! Made for Holiday Tag. Thanks for the keeper MG!

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ElaineAnn June 25, 2007

This is soooo good. I absolutely loved it! I used onions, zucchini, green beans and carrots. I didn't have buttermilk, so just used regular milk, and I forgot to put in the parsley.

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Ms*Bindy September 21, 2006

Thank you for the very tasty dinner. There are times that I like to have a meal without meat, and this dish was very satisfying. I had garlic french bread to have along side with a tossed salad. It was very simple to put together. We will be having this again! :)

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VickyJ August 31, 2006

March 3 2004: This TOTALLY ROCKS! The recipe is easy to follow, and easy to prepare! Chopping all of the veggies is a bit of work, but DEFINITELY worth it. I tripled the recipe (good to use up veggies, and good for leftovers!! lol). I used butter instead of margarine as I dont use margarine. I used 3 small potatoes (in place of the pasta as Mysterygirl suggested, because i didnt have any pasta), 1 eggplant, 1 zucchini, 2 tomatoes, 1 yellow onion, and garlic. I cooked the potatoes until golden brown almost done, and then added the rest of the veggies. Did the milk and parsley deal, sprinkled with the cheese and broiled til melted and starting to get that crisp-like browning effect.. YUM!!! It is absolutely fabulous. We had this with wheat toast! I cant believe how much I enjoyed this!!! I want to go dive into the leftovers and we just had dinner a couple of hrs ago lol.. THANKS MG!!! I'll make this time and time again! :) [edited]April 5 2004: I made this again tonight for the 4th time since last month! We thoroughly enjoy it! This time I added a touch of dried rosemary to it, and it added such a WONDERFUL flavorto the dish! Thanks so much, AGAIN, for this recipe! :)

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love4culinary April 05, 2004
Vegetable Cheese Skillet