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Reviewed: Oct. 8, 2008

I am really not sure why this recipe got anything above 1 star... it was awful! I followed the directions to a T but it did not turn out at all.

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bearhitch

	Cooking Level: Expert
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Reviewed: Feb. 4, 2008

I took this casserole to a superbowl game and it was a touchdown for sure! Some changes I made: I used about 4 cups of chopped ham, 2-10oz of frozen cut asparagus, a whole small green pepper, I probably used at least a cup of shredded cheese, 2 cans of cream of mushroom soup and about 3/4-1 cup of evaporated milk and I added fresh mushrooms. Everyone loved this recipe. When I make it for just my husband and I next time, I will use the original recipe in an 8 x 8 baking dish instead of a 9 x 13.

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12JENNAYS

	Cooking Level: Expert Home Town: Ankeny, Iowa, USA Living In: Lees Summit, Missouri, USA
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Reviewed: May 28, 2007

This was terrific! I usually shy away from any recipe that calls for canned soup as an ingredient but this kind of comfort food requires it. I used cream of asparagus soup and added mushrooms instead of the cream of mushroom soup. I also crushed up some sour-cream-and-chive flavored potato chips and sprinkled them on top. Also left out the tapioca. I didn't see the purpose of it. My husband loved this dish and said that it is definately a "keeper". Will make again when we crave something creamy and comforting.

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7 users found this review helpful

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Dianemwj

	Cooking Level: Expert Home Town: Burbank, California, USA Living In: Las Vegas, Nevada, USA
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Reviewed: Apr. 19, 2004

This was a very good recipe. Didn't change anything. My husband would have added the mushrooms also.

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5 users found this review helpful

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DIANAE38


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Reviewed: Apr. 19, 2004

Thanks, Carol. We loved this. I didn't have green pepper so I left it out and I made a cream sauce and added a small can of mushrooms in place of the mushroom soup. What a wonderful way to use up Easter dinner leftovers and make it taste as good if not better than the first time.

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Gramma Ruthie

	Cooking Level: Expert Living In: Saint Louis, Missouri, USA
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Reviewed: Apr. 14, 2004

Made a few changes to this recipe. Omitted the tapioca and used fat-free half in half (reduced amount) in place of the evaporated milk. Also, added 4 oz of sauteed fresh mushrooms and baked close to an hour to reduce some of the liquid and make sure the onions, pepper and celery were cooked through. It was good. Not sure if I would make it again, but it was easy.

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3 users found this review helpful

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Peach822

	Cooking Level: Intermediate
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Reviewed: Oct. 25, 2003

This one is staying in my recipe box!

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18 users found this review helpful

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ROBY

	Cooking Level: Expert
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Reviewed: Jul. 22, 2003

I really enjoyed this recipe, but my family didn't. Their not big asparagus fans.

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3 users found this review helpful

Reviewer:

MNIEMEYER


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