By Sara 76 on February 28, 2008
Photo by Sara 76
Photo by Sara 76
"This is a modification of a recipe I found online. I played with it a bit until I came up with something my family really enjoyed! The original was a sidedish, but with some chicken added, and fresh mushrooms, it makes a quick and delicious meal."
Serving Size: 1 (328 g)
Servings Per Recipe: 8
"This recipe is very flexible, I've changed out the veggies called for and put the equivalent of frozen mixed vegetables and it still turns out great. I do add garlic or other spices because without it's a little bland but toss in whatever you like it's a very forgiving. I have also put it in a tin (from the family dollar store) and frozen it. To bake all you need to do is thaw it and bake as directed or I just put it in a cold oven and let it warm up with the oven although you do have to watch it because the timing is slightly different each time I bake it, depending on if I had it in the deep freeze or if I had it in my regular fridge/freezer. But it's very hard to mess up on this one!"
"This is a great recipe! My husband went back for thirds. I made as written, except I added some celery. I didn't have bread crumbs, so I used crunchy onion topping instead. Very good addition!"
"I will start with the legistics... I converted this recipe to US measurements so I rounded to the nearest pound or half pound. I also used brown rice and all natural cheddar. That being said, what a fantastic casserole! It was so beautiful on it's own that I omitted the bread crumbs completely. When my husband saw it he said, "Mmmmm, mushrooms..." then gobbled it up like I haven't seen him do in a long time. When my almost three year old saw it she said, "Mmmmmm, carrots..." then ate it so fast I couldn't believe it! I enjoyed it as well and really liked cubing the cheese instead of grating it. Thanks for a winning recipe!!"