This is an awesome and easy casserole!! Made a few changes which made it go farther (big eating family). Based on the complaint that there was too much mayo rather than reduce that ingrediant I added apprx 6-8oz cooked macaroni noodles and increased the cornflakes to 1 1/2 cups (1 cup into the mix and 1/2 cup for the topping). I also added 1/2 cup diced celery 1 4oz jar diced pimentos for color and spinkled in some shredded cheddar cheese over all. All else was left the same. Not dry perfect amt of "creamy" and very tasty and filling. Thanks for the new casserole idea Mary!
I made the following changes to the recipe and it definitely tasted better: - add 3 or 4 heads of broccoli (chopped) - add 6 or 7 stalks of celery (chopped) - add about 18 mini carrots (chopped) - only 3\4 cup of fat free mayo (less oily) I think in retrospect I would have chopped up the water chestnuts into eighths not fourths. Their unique texture seemed to be a bit of a distraction and you keep thinking "what was that I just bit into?" You may just want to leave them out completely because in my opinion they don't add all that much to the overall taste. I put only a thin layer of corn flakes on top but I would have liked it to be even more crunchy. You might also consider cooking the vegetables before adding them to the mix (though I only cooked the mix for 45 minutes so another 15 might have softened them up a bit more). Overall quite tasty but obviously the more things you add to it the longer it takes to make.
This recipe was a hit with my me and my husband. There were barely any leftovers! I did read through the reviews before preparing this recipe, and decided to cut the mayonnaise to 1/2 cup, and added 1/2 cup of sour cream. I added some red pepper flakes, half of a minced jalepeno, 1/2 cup of cheddar cheese, 1/2 cup of monterry jack cheese, some fresh ground pepper, some garlic salt, and used cream of mushroom soup instead of chicken soup. I served the casserole with a ceasar salad and bread. My husband barely left me any for lunch the next day!
I made this once and made allot of changes based on others suggestions. This time the only changes I made was I added 1/2 cup sour cream 1/2 cup shreaded cheddar cheese and one small can chopped green chili's drained. Served it over noodles. YUM YUM YUM
Substituted Cream of Mushroom with roasted garlic and added about 3/4 cup shredded cheddar cheese and it was superb! Served it at a party and everyone loved it!
This was delicious! A few changes I made: Used low-fat mayonnaise added chopped celery chopped carrots and about 1/2 cup of shredded swiss cheese which gave it a wonderful flavor. My husband loved it and so did my picky toddler - There were no leftovers!
The ingredients sound weird but it really works out to be sooo yummy! The water chesnuts are the best part and I always add extra. I add extra corn flakes too on top to make it extra crunchy. I do cut back alittle on the mayo to make it less greasy. this is a winner!!! Try it!
There was none left and we have picky eaters in our group.
I found this recipe good but I wasn't blown away. I am still undecided about the water chestnuts (which I chose to chop before putting them in). They were a bit too crunchy for me. I would have preferred celery for a bit of crunch. But then again my kids (6 and 4) hate seeing anything green in their food and so they liked it better this way. Also I wasn't sure if I was supposed to drain the chestnuts. I did but then added in some of the liquid so the mix wasn't so dry. I liked the cornflake crumbs in the mix. It gave it a nice texture. For the topping I did what I always do and mixed the crumbs with some melted margarine or butter. This way the topping bakes and isn't just dry on top. I left the lid on and just pulled it off near the end to brown the topping a bit but really I think I could have left it on for the entire cooking time. Overall I found the recipe wonderfully easy to make and would rate it a bit above good.
This one is too bland for my taste.
