I found this to be a fairly good recipe. After reading many of the other reviews already posted, I went ahead and cut back on the butter to 1/4 cup. Other changes I made were to add milk, sour cream, more onion, more cheese, garlic salt in place of regular salt, and parsley to mine. By using unsalted butter and fat free/low sodium soup I was able to keep the sodium content low even after adding the garlic salt. I would make this again, but will continue to experiment with it a bit - maybe change out the soup flavor, use a different cheese such as swiss or mexican blend. I am also going to try adding some vegetables and meat to the recipe to make it a full meal - such as bacon or ham or chicken and broccoli.
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