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Cooking Light magazine
Original recipe yields 6 servings
Great! I couldn't find Asiago cheese, so I used Parmesan instead. I also used 1 tsp. dried basil instead of fresh, 1/2 tsp. salt instead of 1/4, and 1/8 tsp. pepper instead of 1/4. Using skim milk in the sauce is fine. I thought 2 cloves of garlic was a bit too much - try 1 clove instead. Thanks for the recipe!
Once you have all the ingredients ready to go, this recipe is very easy and fast to make. However, it does take a few pots and about 30 minutes to get the ingredients ready. Very delicious once it is done.
Hmmm, I'm not quite sure what all the positive fuss is about because I was quite disappointed. Granted it's a lower fat recipe, but it suffers from the lack of an interesting fat substitute. I would possibly try again, but only with a bunch of changes. First, I too would double the amount of sauce (it's way too dry with only 2 cups). A quarter cup of flour? Paste city. Next time I'd try less flour coupled with an equal quantity of margarine to make the roux. Could also add some low fat chicken broth to increase moisture and flavor. Although asiago cheese is tasty, it's too mild for this dish. I would use parmesan or romano next time. One generous clove of garlic is plenty (two overwhelms). Top the finished casserole with a sprinkling of grated cheese, then COVER the dish and bake for 15 minutes (if you don't cover it, the moisture will evaporate). Uncover for the last 5 or so minutes to lightly brown the top. So, I'll see how it comes out next time.