I just made it and it’s delicious! I have noticed that it tastes even better reheated as left overs. I made it gluten free for my mom and it turned out great. I substituted Tinkyáda brow rice pasta spirals for the egg noodles and Great Value gluten free cream of mushroom instead of Campbell's Cream of Mushroom. Instead of bread crumbs I put Kraft's Grated parmesan cheese on top. I LOVE this recipe!
It was really good, it just didn’t taste like a muffin the way I made it. It was very dry and looked a lot like those garlic, cheese biscuits you can get from Red Lobster.
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