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Showing 1-3 of 3
on May 29, 2009
we LOVED this! I took it to the nursing home for dinner with my dad - he made sure I was passing the recipe to my mom and my sister so he could have it again! I lightened it up, using pam spray, lite yogurt and fat-free milk. Was sooo yummy!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 Jenka
on October 16, 2007
Yummy! I was wondering whether this odd combination with salsa would actually be good and it was. The family devoured it! I substituted different cheeses (parmesan, romano and mozzerella) and it turned out great. Make sure you have liquid covering all the noodles while it bakes. Thanks!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 MI Mitten
on January 28, 2005
Easy great tasting dinner. I made this tonight after seeing it in a recent issue of Taste of Home. Execpt for a few minor changes to the amounts and layers it was the same recipe. I didn't have half and half or yogurt so I substituted with about 2oz cream cheese, 8oz sour cream, and 1 cup whole milk. It worked great. The only other change was that I layered half of the pasta, shrimp, feta, swiss, and salsa then repeated. Topping it all with the parsley, seasonings (I used Emeril's Italian Essence), and monterey jack then poured the egg mixture on top. Classy enough for a special dinner, but easy enough for everyday! This one will undoubtably be made many many times.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
Serving Size: 1 (347 g)
Servings Per Recipe: 6