labell57

Excellent! Everyone loved this. Great casserole to take to a potluck or serve to dinner guests!

Great summer salad. I added some fresh asparagus to make it a complete meal. The family loved it! Will definitely make it again.

This is an excellent recipe. My husband normally likes red sauce over any type of white sauce on his pasta, but he had two helpings of this! Our kids all thanked me for making it and told me it was delicious. I’m definitely making it again. This is a great dish to make for company!

I started out making this recipe as indicated, but quickly realized, it was going to need a lot of tweaking. I hesitated leaving a review, but felt others might like to know how I ended up preparing it. As I stated, I started out making it as the recipe indicated. I cooked the rice and steamed the zucchini then added them to the oil and butter mixture in the skillet. I added salt, pepper, oregano, garlic and onion powder and additional cheese then topped the casserole with diced tomatoes, Monterey Jack cheese, bread crumbs and drizzled with butter. Instead of just broiling the casserole, I baked it for about 15 minutes at 375 degrees to make sure it was heated through, then broiled it until the bread crumb and cheese topping was nice and crisp. My family loved it with the additions and changes.

Excellent! I prepared the recipe as directed and started it out on the slow cooker setting of my Instant Pot. About 45 minutes before we were going to eat, I added brown rice to the mixture and switched the setting to pressure cooker. There was enough juice already I didn’t have to add more for the rice. Before serving, I sprinkled a little bit of shredded Monterey Jack cheese on top. My family loved it! Everyone kept saying how good it was. I’m definitely going to make this again. I think it will easily become a family favorite!