Made this last night with zucchini from the garden. I doubled the recipe (we had a lot of zucchini!!) and the only changes I made were: toasted the bread before slicing/butter, adding some Lawry’s seasoning, and mixed half the cheese in the casserole with the other half on top. Baked in a larger baking dish because I had doubled the recipe. It was so good! Thanks for the recipe; definitely keeping in the rotation.
We host a lot of parties throughout the year- and I am asked to make this for all of them! Easy, cheesy, deliciousness. I usually make a double batch and freeze so that I can I pop them out as needed. No changes to the recipe, it’s great as is.
I gave this a 4 as is- a 5 with minor changes. 4 cloves of garlic was just too much for us, so I used 2 cloves. I reduced the Parmesan cheese to 1/2 cup instead of 3/4 cup. I toasted the pine nuts per an earlier review and added some fresh squeezed lemon juice to keep the sauce green. It’s so yummy!!! Looking forward to making this all summer!
I’ve made this soup 6 times already this winter. Excellent. Like some of the other reviewers, I replaced the bouillon cubes/water with low sodium beef broth and one of the little knorr concentrated beef stock. I throw in a bag of frozen mixed veggies and a can of red kidney beans. I add some thyme, marjoram and a bay leaf. Sometimes I add some chopped potato. The point is, the soup is incredible and versatile and great for using whatever veggies you have on hand. Also, I love the tang from the ketchup.
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